Chicekn & Bacon Quesadillas

Recipe by ThatJodiGirl
READY IN: 25mins




  • Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.
  • Remove from pan, drain bacon and set aside.
  • Spread butter lightly on one side of the flour tortilla shell.
  • Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.
  • Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.
  • Add pieces of the cooked chicken.
  • Place the second flour shell on top of fixings, buttered side up.
  • Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.
  • The quesadilla should be heated through but not browned.
  • Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.
  • Serve quesadillas with your favorite guacamole sour cream, and picante sauce.