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Jalapeño Popper Chicken Quesadillas slices filled with a creamy chicken mixture and fresh herbs, arranged on a dark plate.

Jalapeño Popper Chicken Quesadillas

These Jalapeño Popper Chicken Quesadillas are perfect when you want something crispy with a spicy kick that doesn’t take all night to make. You only need a handful of ingredients and a pan to get it done. They’re ideal for family dinners, lazy weekends, or even as a make-ahead lunch, and they store and freeze like a dream. They’re versatile, crowd-pleasing, and a great way to stretch simple ingredients into something satisfying.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: Jalapeño Popper Chicken Quesadillas
Servings: 4
Calories: 652kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 652kcal | Carbohydrates: 20g | Protein: 33g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1064mg | Potassium: 372mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1064IU | Vitamin C: 8mg | Calcium: 254mg | Iron: 2mg
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