JalapeƱo Popper Chicken Quesadillas
Add Preferred SourceJalapeño Popper Chicken Quesadillas bring together all the best parts of your favorite cheesy snack and turn it into a full-on meal. You’ve got creamy, spicy, bacon-loaded filling wrapped up in a crispy golden tortilla, with shredded chicken tucked in that makes every bite satisfying. It’s one of those recipes that doesn’t ask for much—just a few ingredients you probably already have and a hot pan.
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Game day, movie night, or even just a weekend get-together—these quesadillas work for any occasion. They’re easy to assemble and don’t require anything fancy, and I love that I can prep them ahead and just reheat them when I’m ready. Leftovers store well in the fridge, or even in the freezer, so you can keep a few tucked away for last-minute meals or snacks.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Jalapeño Popper Chicken Quesadillas with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find these quesadillas easy to put together if you follow my clear and simple steps from start to finish.
Mix the Creamy Filling
Mix the softened cream cheese, shredded mozzarella, garlic powder, onion powder, salt, and pepper in a large bowl. Stir until smooth and fully combined—you want a nice, spreadable texture.
Add the Chicken, Bacon, and Jalapeños
Fold in the cooked, shredded chicken, crumbled bacon, and finely chopped jalapeños. Make sure everything is evenly coated in the cheesy mixture so each bite has a good balance of flavor.
Assemble the Quesadillas
Take one flour tortilla and spread the filling over one half. Fold it over to form a half-moon shape and press gently.
Repeat with the remaining tortillas and filling until they’re all prepped and ready to cook.
Cook Until Crispy and Golden
Heat a little olive oil in a skillet over medium heat. Place the folded quesadilla in the pan and cook for about 2–3 minutes on each side until the tortilla is golden brown and crispy, and the filling is warmed through. Flip gently so nothing spills out.
Slice and Serve
Once done cooking, remove them from the pan and let them rest for a minute, allowing the filling to settle and firm up slightly.
Slice into wedges and sprinkle with fresh cilantro, if that’s your thing, or just serve them as is. Enjoy!
Ingredients
- 4 large flour tortillas
- 2 cups cooked and shredded chicken
- 2 jalapeño peppers finely chopped
- 8 ounces cream cheese softened
- 1 cup mozzarella cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 pieces bacon cooked and crumbled
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- Fresh cilantro optional
Instructions
- In a large bowl, mix the softened cream cheese, shredded mozzarella, garlic powder, onion powder, salt, and pepper until smooth. Stir in the shredded chicken, crumbled bacon, and finely chopped jalapeños until well combined.2 cups cooked and shredded chicken, 2 jalapeño peppers, 8 ounces cream cheese, 1 cup mozzarella cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper, 4 pieces bacon
- Spread a thick layer of the filling over one half of a flour tortilla, then fold it over to create a half-moon shape. Repeat with the remaining tortillas.4 large flour tortillas
- Heat a small amount of olive oil in a pan over medium heat. Cook each quesadilla for 2-3 minutes on one side until golden and crispy, then flip and cook the other side until browned.2 tablespoons olive oil
- Garnish with fresh cilantro if desired. Serve warm and enjoy!Fresh cilantro
Notes
- Use Room-Temperature Cream Cheese: Let the cream cheese soften a bit before mixing—cold cream cheese won’t blend smoothly.
- Shred the Chicken Well: The finer the shred, the easier it mixes with the filling and fits inside the tortillas.
- Drain the Bacon on Paper Towels: Extra grease in the filling can make the quesadillas soggy. Let the bacon cool and drain before adding.
- Finely Chop the Jalapeños: Smaller pieces help the heat distribute evenly and keep the texture smooth in each bite.
- Don’t Overstuff the Tortillas: A little restraint goes a long way—too much filling can make them hard to flip and cook evenly.
- Cook on Medium Heat: This keeps the tortilla from burning before the filling gets hot and melty.
- Flip Gently with a Spatula: Take your time flipping so the quesadillas stay intact and the filling stays inside.
- Serve Right Away for Best Texture: These are at their best when the cheese is still gooey and the tortilla is crisp.
Nutrition
Recipe Notes and Expert Tips
I’ve made these quesadillas plenty of times, and these tips will help you get great results without any second-guessing.
- Use Room-Temperature Cream Cheese: Let the cream cheese soften a bit before mixing—cold cream cheese won’t blend smoothly.
- Shred the Chicken Well: The finer the shred, the easier it mixes with the filling and fits inside the tortillas.
- Drain the Bacon on Paper Towels: Extra grease in the filling can make the quesadillas soggy. Let the bacon cool and drain before adding.
- Finely Chop the Jalapeños: Smaller pieces help the heat distribute evenly and keep the texture smooth in each bite.
- Don’t Overstuff the Tortillas: A little restraint goes a long way—too much filling can make them hard to flip and cook evenly.
- Cook on Medium Heat: This keeps the tortilla from burning before the filling gets hot and melty.
- Flip Gently with a Spatula: Take your time flipping so the quesadillas stay intact and the filling stays inside.
- Serve Right Away for Best Texture: These are at their best when the cheese is still gooey and the tortilla is crisp.
How to Store Leftovers
If you have leftovers, let them cool completely first. Store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or oven for the best texture—this helps bring back their crispness.
You can also freeze them for up to 2 months. Just layer parchment between each quesadilla to keep them from sticking together. Let them thaw in the fridge before reheating so they crisp up properly when warmed.
What to Serve With Jalapeño Popper Chicken Quesadillas
If you want to round out the meal, you can try pairing these quesadillas with a simple green salad, tortilla chips and salsa, or a dollop of sour cream or guac. They also go well with tomato soup if you’re in the mood for a comfort food combo.
More Easy Mexican Recipes for You to Try at Home
I’ve got plenty of cheesy, filling, and easy-to-make recipes like this one if you’re always looking to make delicious meals on a budget.
