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Category: Hot
Prep Time: Cook Time: Total Time:
4 strips bacon
1 pound chicken tenders, or thin cut boneless chicken breasts, diced
1 teaspoon chili powder, or to taste
1/2 teaspoon garlic salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon onion powder, or to taste
1/2 teaspoon ground cumin, or to taste
2 cups shredded cheddar cheese, divided
1 (8-ounce) package softened cream cheese
4 each jalapenos, seeded and diced
1 Tablespoon vegetable oil
4 extra-large flour tortillas
Sour cream and salsa, for serving (optional)
1. Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain,
reserving bacon fat.
2. Add the diced chicken to the same skillet you used to cook the bacon. Season the chicken with chili
powder, garlic salt, pepper, onion powder and cumin. Cook until evenly browned.
3. Heat oil in small skillet. Add diced jalapenos. Cook, stirring often, until jalapenos soften. Cool.
4. In small bowl, mix together the cream cheese and the jalapenos. Spread the mixture evenly over the
flour tortillas. Top half of each tortilla with a strip of bacon, 1/2 cup cheddar cheese, and 1/4 of the
chicken. Fold the top of the tortilla over the filling and press together.
5. Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned.
Cut each into 3 slices and serve with sour cream and salsa.
Yield: 12 serving size pieces
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JALAPENO POPPER CHICKEN QUESADILLAS BITES
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Category: Hot
Prep Time: Cook Time: Total Time:
4 strips bacon
1 pound chicken tenders, or thin cut boneless chicken breasts, diced
1 teaspoon chili powder, or to taste
1/2 teaspoon garlic salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon onion powder, or to taste
1/2 teaspoon ground cumin, or to taste
2 cups shredded cheddar cheese, divided
1 (8-ounce) package softened cream cheese
4 each jalapenos, seeded and diced
1 Tablespoon vegetable oil
4 extra-large flour tortillas
Sour cream and salsa, for serving (optional)
1. Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain,
reserving bacon fat.
2. Add the diced chicken to the same skillet you used to cook the bacon. Season the chicken with chili
powder, garlic salt, pepper, onion powder and cumin. Cook until evenly browned.
3. Heat oil in small skillet. Add diced jalapenos. Cook, stirring often, until jalapenos soften. Cool.
4. In small bowl, mix together the cream cheese and the jalapenos. Spread the mixture evenly over the
flour tortillas. Top half of each tortilla with a strip of bacon, 1/2 cup cheddar cheese, and 1/4 of the
chicken. Fold the top of the tortilla over the filling and press together.
5. Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned.
Cut each into 3 slices and serve with sour cream and salsa.
Yield: 12 serving size pieces
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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