Easy Chicken Bacon Pizza Quesadilla Twist
You know those nights? The ones where the clock is ticking, everyone’s hungry, and the thought of making a “real” meal feels like climbing Mount Everest? Yeah, I’ve been there a million times. That’s exactly when my mind drifts to this glorious, cheesy, utterly satisfying chicken bacon quesadilla. Honestly, if I could bottle the feeling of pure comfort this brings, I would. It’s like a warm hug wrapped in a crispy tortilla, and it’s so ridiculously easy, you’ll wonder why you haven’t been making it every week. Forget those fancy schmancy dinners sometimes; this is the kind of food that just makes life a little bit better, a little bit easier, and a whole lot tastier. If you’re a fan of a good grilled cheese or a loaded nacho, this quesadilla is going to be your new best friend. Trust me on this one!
What is a chicken bacon quesadilla?
So, what exactly is this magical creation we’re talking about? At its heart, a chicken bacon quesadilla is exactly what it sounds like: a delicious sandwich made with tortillas, packed with tender chicken, crispy bacon, and ooey-gooey melted cheese. Think of it as an elevated, heartier version of your favorite cheese quesadilla, with the savory goodness of chicken and bacon making it a complete meal. It’s essentially folded tortillas, griddled until golden brown and crispy, filled with all sorts of yummy things. The name itself just sings comfort food, doesn’t it? It’s humble, it’s familiar, but when done right, it’s absolutely divine. It’s the kind of dish that doesn’t need a lot of fuss to taste amazing, making it perfect for those days when you want maximum flavor with minimum effort.
Why you’ll love this recipe?
Okay, let me tell you why this chicken bacon quesadilla recipe is a permanent fixture in my rotation. First off, the flavor. Oh, the FLAVOR! You get that wonderful savory depth from the chicken, the irresistible smoky crunch of the bacon, and the pure, unadulterated joy of melted cheese. It’s a trifecta of deliciousness. Then there’s the simplicity. Seriously, this is a lifesaver on busy nights. You can have dinner on the table in under 30 minutes, which is a miracle in my book. And let’s talk about cost-efficiency. The ingredients are super budget-friendly, especially if you use leftover cooked chicken or grab some on sale. It’s a fantastic way to stretch your food budget without sacrificing taste. What I love most about this recipe, though, is its versatility. You can totally customize it to your liking. Add some sautéed onions? Go for it! A sprinkle of jalapeños for a kick? Absolutely. It’s also a fantastic way to use up those random bits of cheese you have lurking in the fridge. Compared to other comfort foods, it’s lighter than a heavy pasta dish but just as satisfying, and way more satisfying than a plain old sandwich. This chicken bacon quesadilla truly hits all the right notes.
How do I make a chicken bacon quesadilla?
Quick Overview
The beauty of this chicken bacon quesadilla lies in its straightforward approach. We’re talking about quickly cooking your chicken and bacon, shredding or dicing it, then layering it with plenty of cheese between two tortillas. Everything gets pan-fried until golden and crispy, with that cheese perfectly melted and gooey. It’s a simple assembly and cook process, designed to get you from kitchen to table with minimal stress and maximum deliciousness. The whole thing comes together so fast, you’ll be wondering where this recipe has been all your life.
Ingredients
For the Main Batter:
We don’t really have a “batter” in the traditional sense for a quesadilla, but we do need our trusty tortillas! I always opt for large, good-quality flour tortillas, about 10-12 inches in diameter. You want them sturdy enough to hold all the goodies but still pliable. If you can find them, the ones labeled “burrito size” work great. I’ve tried smaller ones, and you just end up with less filling-to-tortilla ratio, which is a tragedy! You’ll need about 2 per quesadilla, so grab a pack of 6 or 8 depending on how many you’re feeding. Sometimes I find that if tortillas are a bit stiff, microwaving them for just 15-20 seconds makes them super easy to fold without tearing.
For the Filling:
This is where the magic happens! You’ll need about 1.5 to 2 cups of cooked, shredded or diced chicken. Rotisserie chicken is my absolute secret weapon here – it’s already cooked and seasoned, saving so much time. If you’re cooking chicken from scratch, a couple of boneless, skinless chicken breasts pan-fried or baked until cooked through, then shredded with two forks, works beautifully. And of course, the bacon! About 6-8 slices of your favorite kind, cooked until nice and crispy. I like to cook my bacon in a separate pan and then drain it on paper towels before chopping it up. This ensures maximum crispiness. For the cheese, and this is important, use a good melting cheese. A blend of shredded Monterey Jack and Cheddar is my go-to for that perfect cheesy pull. About 1.5 to 2 cups total. You can also throw in some finely diced white or red onion, or even some sautéed bell peppers if you’re feeling fancy. I’ve even added a can of drained black beans before, which is a great way to bulk it up!
For Cooking & Serving:
A tablespoon or two of unsalted butter or a neutral oil (like canola or vegetable oil) for pan-frying. The butter gives it a lovely golden-brown color and a nice richness. And for serving? Sour cream, salsa, guacamole, pico de gallo – whatever your heart desires! These are like the little party favors for your quesadilla, making it even more fun.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get everything ready. If you haven’t already, cook your bacon until it’s nice and crispy. Once it’s cooled slightly, chop it into small pieces. Shred or dice your cooked chicken. If you’re adding any veggies like onions or peppers, now’s the time to sauté them until they’re tender. Grab your cheese and make sure it’s shredded. We’re going to use a large non-stick skillet or a griddle for cooking the quesadillas. Place it over medium heat. You don’t want it too high, or the tortilla will burn before the cheese melts. Add about a tablespoon of butter or oil to the pan. Let it melt and coat the bottom.
Step 2: Mix Dry Ingredients
In the context of a quesadilla, our “dry ingredients” are really just the components that go inside before we fold it. So, in a small bowl, combine your shredded or diced chicken, the chopped crispy bacon, and any sautéed vegetables you’re using. Give it a gentle toss to distribute everything evenly. This mixture is going to be the heart of our quesadilla, so make sure it’s well-seasoned. If you used plain chicken, you might want to add a pinch of salt and pepper here.
Step 3: Mix Wet Ingredients
For a quesadilla, our “wet ingredients” are essentially the binder and the flavor enhancer that helps the tortilla crisp up. In this case, it’s simply the butter or oil that we’ll melt in the pan. Make sure you have enough to coat the pan for each quesadilla you cook. It’s also good to have your sour cream, salsa, and guac ready to go for serving, but those aren’t mixed into the quesadilla itself!
Step 4: Combine
This step is about assembly, not mixing batter. Lay one tortilla flat on a clean surface. Sprinkle about half of your shredded cheese evenly over one half of the tortilla, leaving a small border around the edge. Then, spoon about half of your chicken and bacon mixture over the cheese. Top that with the remaining cheese. This double layer of cheese is key to making sure everything sticks together and gets wonderfully melty. Carefully fold the other half of the tortilla over the filling, creating a half-moon shape.
Step 5: Prepare Filling
We’ve already prepped our filling in Step 2! It’s important to have your chicken, bacon, and any other additions (like onions or peppers) ready to go before you start assembling the quesadilla. This ensures that everything is evenly distributed and that you don’t overcook the tortilla while you’re trying to gather ingredients. The goal is to have a flavorful, cohesive filling that complements the cheese and tortilla perfectly.
Step 6: Layer & Swirl
Okay, this is the assembly part again! We’re layering the ingredients inside the tortilla before folding. So, we’ve already got our cheese and chicken/bacon mixture placed on one half of the tortilla. There’s no real “swirling” needed here in the way you might swirl batter for a cake, but you want to ensure the cheese and filling are spread relatively evenly so you get a good bite every time. The “swirl” happens more visually as the cheese melts and oozes out slightly while it cooks, creating those delicious crispy bits.
Step 7: Bake
Carefully place your folded quesadilla into the preheated skillet. Let it cook for about 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is completely melted and gooey. You’ll see those lovely browned spots, and you might hear a gentle sizzle. If the tortilla is browning too quickly, reduce the heat slightly. Once one side is done, carefully flip it using a spatula (or two, if it’s a large one) and cook the other side until it’s also golden brown and the cheese is fully melted. Peek inside to make sure it’s molten!
Step 8: Cool & Glaze
Once your quesadilla is perfectly golden and the cheese is molten, carefully slide it out of the pan onto a cutting board. Let it rest for just a minute or two. This is crucial! If you cut it immediately, all that glorious melted cheese will ooze out. Letting it sit for a couple of minutes allows the cheese to set slightly, making for cleaner cuts. We don’t really have a “glaze” in the traditional sense for this savory quesadilla, but this is the time to prepare your serving sauces like salsa or sour cream.
Step 9: Slice & Serve
After its brief rest, use a sharp knife or a pizza cutter to slice the quesadilla into wedges. Usually, 2 or 3 cuts will give you 4-6 wedges, perfect for sharing (or not!). Serve immediately while the cheese is still warm and gooey. Pile on your favorite toppings like a dollop of sour cream, some fresh salsa, or creamy guacamole. It’s the perfect ending to a quick and delicious meal!
What to Serve It With
This chicken bacon quesadilla is so versatile, it can honestly fit into any mealtime. For a quick and satisfying breakfast, I love to serve it with a side of scrambled eggs. The savory quesadilla alongside fluffy eggs is just the best way to start the day, and a hot cup of coffee is non-negotiable, of course! If you’re aiming for a more leisurely brunch, I like to plate it up with a fresh side salad with a light vinaigrette – it adds a nice contrast to the richness of the quesadilla. A small bowl of fresh fruit is also a lovely addition. As a dessert? Well, it’s a bit unconventional, but a slightly sweeter version (maybe with a touch of honey in the filling or a drizzle of agave) alongside a scoop of vanilla ice cream could be an adventurous treat! For those cozy, no-fuss snack times, just the quesadilla itself, perhaps with a bowl of my favorite salsa, is pure bliss. My family tradition is to make these on Friday nights when we want something quick and fun before movie night. We usually have a spread of toppings, and everyone customizes their own, which is always a hit!
Top Tips for Perfecting Your Chicken Bacon Quesadilla
Over the years, I’ve learned a few tricks that take this chicken bacon quesadilla from good to absolutely phenomenal. When it comes to the chicken, if you’re not using rotisserie chicken, make sure it’s cooked through but not dry. Overcooked chicken can make the whole quesadilla taste a bit tough. For the bacon, I can’t stress enough: cook it until it’s truly crispy. Soggy bacon in a quesadilla is just… sad. Drain it well on paper towels to get that perfect crunch. When it comes to mixing the cheese, I’ve found that a blend of Monterey Jack and Cheddar gives the best flavor and meltability. Don’t be afraid to use a little extra cheese; it’s what holds everything together and makes it so satisfying. I used to be hesitant about using too much, but trust me, it’s worth it! I’ve experimented with different pan-frying fats, and while oil works, unsalted butter really imparts a beautiful golden-brown color and a delicious richness. Just make sure your heat isn’t too high, or you’ll burn the tortilla before the cheese has a chance to melt. I learned that the hard way a few times! If you find your quesadillas are too large or unwieldy to flip, consider making smaller, personal-sized ones. They’re easier to manage and cook up just as beautifully. For ingredient swaps, if you’re not a fan of bacon, crispy prosciutto or even some sautéed mushrooms can offer a similar savory element. And if you’re short on time, pre-shredded cheese is perfectly fine, though shredding your own from a block usually results in a better melt.
Storing and Reheating Tips
When it comes to storing leftover chicken bacon quesadillas, it’s important to do it right to maintain that delicious texture and flavor. If you have any leftovers, and honestly, that’s a rare occurrence in my house, I let them cool completely before wrapping them tightly in plastic wrap, and then tucking them into an airtight container or a heavy-duty resealable bag. At room temperature, I wouldn’t leave them out for more than two hours, just to be safe. Refrigerating them is the best option for longer storage. They’ll keep well in the fridge for up to 3 days. The key is to store them without any toppings, like sour cream or salsa, as those can make the tortilla soggy. For the freezer, I usually freeze them as whole, cooled quesadillas. Wrap them individually in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag. They should last for about 1 to 2 months. When it comes to reheating, the oven is your best friend here. For refrigerated quesadillas, reheat them in a preheated oven at around 350°F (175°C) for 8-10 minutes, or until heated through and crispy. You can also use a skillet on medium-low heat for a few minutes per side. For frozen quesadillas, skip the thawing step and reheat them directly in a 350°F (175°C) oven for about 15-20 minutes, until heated through and the tortilla is crispy again. Microwaving is the fastest option, but it can sometimes make the tortilla a bit chewy. If you must use the microwave, heat in short bursts, checking frequently.
Frequently Asked Questions
Final Thoughts
Honestly, I could talk about this chicken bacon quesadilla all day. It’s just one of those recipes that consistently delivers comfort and flavor without demanding too much of your time or energy. It’s the perfect answer when you’re craving something satisfying and delicious but don’t have hours to spend in the kitchen. The combination of crispy tortilla, savory chicken, smoky bacon, and gooey cheese is simply unbeatable. If you enjoyed this recipe, you might also love my Cheesy Black Bean Enchiladas or my Quick and Easy Chicken Fajitas – they’re all about bringing big flavor to your table with minimal fuss. Give this chicken bacon quesadilla a try, and I promise, it’ll become a regular in your meal rotation too. I can’t wait to hear how yours turns out and what delicious twists you come up with! Happy cooking!
Chicken Bacon Quesadillas
Ingredients
Method
- In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- Add the shredded cooked chicken and crumbled bacon to the skillet. Stir to combine with the vegetables.
- Lay out four tortillas. Sprinkle half of the cheese over each tortilla, then top with the chicken and bacon mixture, and finally the remaining cheese.
- Fold the remaining tortillas in half to create quesadillas. You can also place another tortilla on top and press down.
- Wipe the skillet clean and lightly grease it with butter or oil. Cook the quesadillas over medium heat for 3-5 minutes per side, or until golden brown and the cheese is melted.
- Slice the quesadillas into wedges and serve hot with your favorite toppings like sour cream, salsa, or guacamole.
