Place a large nonstick skillet over medium heat. Add the bacon
and cook, turning as needed, until crisp, about 8 minutes. Remove
to a paper towel-lined plate, reserving a couple of tablespoons of
While the bacon is frying, mix together the pepper jack, cream
cheese, cayenne pepper and cumin in a bowl. Spread onto one of
the tortillas and set aside.
Wipe out the skillet and return it to the heat. Heat the butter and
reserved bacon fat until the butter is melted, then place the
prepared tortilla in the skillet, cheese-side up. Top with the
chicken and jalapenos. Crumble over the bacon and top with the
second tortilla. Cook until golden on both sides, 2 to 3 minutes per
side. Transfer to a cutting board, slice and sprinkle over the
cilantro before serving.
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