Description
Deliciously cheesy quesadillas filled with crispy turkey bacon, creamy cheeses, and zesty jalapenos.
Ingredients
Scale
- 2 large flour tortillas (burrito size)
- 4 strips turkey bacon
- 2 jalapeno peppers, seeded and diced
- 4 ounces (½ block) cream cheese, room temperature
- ½ cup mozzarella cheese, shredded
- ½ cup Monterey Jack cheese, shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Heat a large skillet over medium-high heat. When hot, add the turkey bacon. Cook until almost crispy.
- Mix together the cream cheese, shredded mozzarella, shredded Monterey Jack, garlic powder, onion powder, salt, and pepper in a small bowl. Set aside.
- Add the chopped jalapenos to the skillet in the final 2-3 minutes of cooking the bacon to soften them slightly.
- Remove the skillet from the heat and place the turkey bacon on a paper towel to drain excess grease.
- Combine the cooked jalapenos with the cream cheese mixture.
- Chop the bacon into pieces and stir into the cream cheese mixture.
- Place one tortilla in the same skillet over medium heat.
- Spread half of the cream cheese filling onto the tortilla.
- Fold the tortilla in half and cook for about 2-3 minutes on each side until slightly browned.
- Repeat with the second tortilla and remaining filling.
- Cut and serve immediately while warm.
Notes
Make the filling in advance and store in the fridge for up to 3 days. Leftover quesadillas can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg