Thought I might try making chicken bacon and candied jalapeno quesadillas.
After making Candied Jalapenos a few weeks ago and falling in love with them (sorry, husband 😉 ).
I have been on a quest to put them in as many recipes as possible.
The sweet and spicy flavor adds something truly unique.
Click here for the Candied Jalapeno recipe…
So I am kind of weird in that I dream in food.
I get inspired by different food and turn them into new creations.
This was inspired by jalapeno poppers, which is why I included cream cheese. I always dip my jalapeno poppers into jalapeno jelly.
Which is another reason why the candied jalapenos were included.
How to make chicken bacon and candied jalapeno quesadillas
I layed each large tortilla in a cast iron skillet with olive oil over medium low heat and piled the topping on one side.
Fold the empty side over top of the side with the cheesy deliciousness and cook for a minute or two.
Flip and cook for another minute or two and that’s it!
Serve with more Candied Jalapenos on the side.
And I would highly recommend dipping in some Jalapeno Pepper Jelly, either homemade or store bought or some ranch dressing.
Similar recipes to these chicken bacon and candied jalapeno quesadillas that you might like…
Super simple and easy to make, my kids loves these so much!
A great way to use up leftover steak.
Chicken Bacon Ranch Flatbreads (candied jalapenos would be a great addition to these)
I love making quesadillas on the griddle!
And join my Grilling and Smoking Facebook Group!
Chicken Bacon and Candied Jalapeno Quesadillas
Quesadillas with chicken, bacon, and yummy candied jalapenos for the perfect mix of sweet and spicy!
- 8 burrito size soft tortillas
- 8 oz cream cheese
- 3 cups shredded cheddar cheese
- 2 cups cooked, shredded chicken
- 1 pound bacon cooked and crumbled
- 1 cup candied jalapenos (recipe in post above) or fresh, sliced jalapenos
- Optional for dipping: jalapeno jelly or ranch dressing
For each quesadilla spread some cream cheese on 1 side of the tortilla. Drizzle olive oil in a large skillet over medium low heat, place the tortilla flat in the skillet.
Note: These can be cooked all at once on the Blackstone griddle or flat top grill over medium low heat.
On the same side as the cream cheese sprinkle with cheese, chicken, bacon, and candied jalapenos (or regular jalapenos), and then a little more cheese.
Fold the empty side of tortilla on top of the filled side. Cook 1 to 2 minutes and then flip, cook an additional 1 to 2 minutes. Repeat with remaining tortillas.
Serve with more candied jalapenos on the side, and also with jalapeno jelly or ranch for dipping if desired.