Bacon-jalapeno quesadillas are made with smoky bacon, spicy jalapenos, and gooey Monterey Jack cheese in a tortilla blanket of love.
Do you watch those challenge shows? The ones where contestants are given a bunch of weird ingredients, and they come up with a dish?
I felt like a contestant on one of those Food Network challenge shows when I made these mouth-watering bacon cheese and jalapeno quesadillas.
I like making quick, easy meals with leftover ingredients out of the fridge. This recipe for bacon-jalapeno quesadillas is one of the recipes I have come up with.
What is a quesadilla?
Quesadilla translates to “little cheesy thing.” It originated in Mexico’s northern and central regions in the 16th century. Basically a quesadilla is a tortilla that folds over with cheese, meat, or other ingredients inside that is pan-fried or baked.
Ingredients You’ll Need to Make the Quesadillas
- Butter: for greasing the skillet. Contrary to what many say, use a small amount of butter to help the tortilla brown and crisp up.
- Tortillas: 8-inch flour tortillas.
- Cheese: shredded Monterey jack cheese melts creamy. Can use Oaxaca, mozzarella, or cheddar cheese. The cheese acts as the glue that holds everything together.
- Bacon: Cooked bacon needs to be cooked firm and crispy to crumble easily.
- Jalapenos: fresh or pickled jalapenos more or less as desired, finely chopped.
How to Make Bacon-Jalapeno Quesadillas
- Build the Quesadilla: Place a tortilla on a clean work surface. Sprinkle with cheese, half of the crumbled bacon crumbles, and jalapenos, then top with a second tortilla.
- Cook the Quesadillas:
- Lightly coat a medium nonstick skillet with butter over medium-high heat. Using a large spatula, carefully transfer the quesadillas into the skillet; cook until the bottom tortilla turns light brown, and cheese starts to melt, for about 2 minutes.
- Flip and continue cooking until lightly browned and filling is hot; about two additional minutes—transfer quesadilla to a cutting board.
- Repeat this process with remaining butter, tortillas, cheese, bacon, and jalapenos.
- Slice and Serve: Cut the quesadillas into wedges. Serve immediately, with additional toppings as desired.
Tips for Making Bacon-Jalapeno Quesadillas
- We always use corn tortillas for tacos, but with quesadillas, you need the flexibility. So use flour tortillas. It needs to withstand the flip!
- Flour tortillas absorb a lot of oil, so you only want to coat the skillet with butter lightly. It’ll help the tortilla brown and have a delicious crisp texture.
- Making a quesadilla with two tortillas is challenging to flip. You may find the half-moon technique is easier to flip. To make a quesadilla with one tortilla, spread the filling over half of the tortilla, then fold the other half over the filling. Slide a spatula under the open side, then flip the quesadilla over on the fold.
Bacon-jalapeno quesadillas are delicious, and this recipe made me feel like a food challenge superstar. You can feel like a food challenge superstar too. All you need is some bacon, jalapenos, cheese, and tortillas!
Are you making this recipe? We’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.
See ya on the mountain!
- 2 tablespoons butter
- 4 flour tortillas (8-inch)
- 1 cup Monterey jack cheese shredded
- 4 slices bacon cooked and crumbled
- 2 tablespoons pickled jalapenos more or less as desired, finely chopped. Can use fresh jalapenos.
- Place 1 tortilla on a clean work surface. Sprinkle with 1 ½ cups of cheese. Top with half of the bacon crumbs and about a 1 tablespoon jalapenos; top with a second tortilla.
- Lightly coat a medium nonstick skillet with about 1 tablespoon of the butter, over medium-high heat.
- Using a large spatula, carefully transfer the quesadillas into the skillet; cook until bottom tortilla has lightly browned and cheese has started to melt; about 2 minutes. Flip and continue cooking until lightly browned and filling is hot; about 2 additional minutes.
- Transfer quesadilla to a cutting board.
- Repeat this process with remaining butter tortillas, cheese, bacon, and jalapenos.
- Cut the quesadillas into wedges. Serve immediately, with additional toppings as desired.