Ingredients
– 2 large flour tortillas (burrito size)
– 4 strips bacon
– 2 jalapeno peppers, seeded and diced
– 4 ounces cream cheese at room temperature (half a block)
– ½ cup shredded mozzarella cheese
– ½ cup shredded Monterey Jack cheese
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon kosher salt
– ¼ teaspoon pepper
Instructions
1-Heat a large skillet over medium-high heat and cook the bacon until almost crispy.
2-In a small bowl, mix the cream cheese, shredded mozzarella cheese, shredded Monterey Jack cheese, garlic powder, onion powder, kosher salt, and pepper; set aside.
3-In the last 2-3 minutes of cooking the bacon, add the diced jalapeno peppers to the skillet.
4-Remove the bacon from the skillet and drain it on paper towels.
5-Add the cooked jalapenos to the cream cheese mixture.
6-Once the bacon is cool enough to handle, chop it and add it to the cheese mixture.
7-Return the skillet to medium heat without cleaning it; place one tortilla in the skillet.
8-Spread about half a cup of the cheese mixture evenly over the tortilla.
9-Fold the tortilla in half and cook for 2-3 minutes on each side until slightly browned.
10-Repeat steps 7-9 with the second tortilla and the remaining filling.
11-Cut the quesadillas and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ For milder quesadillas, remove seeds and membranes from jalapenos.
🔥 Select smaller jalapenos for more heat; choose smoother-skinned for milder flavor.
🍳 For extra crispiness, air fry at 400°F for 8 minutes after lightly spraying with oil.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Pan-cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 quesadilla
- Calories: 586