Mini Bacon Cheese Quesadillas with Jalapeños
Crispy-edged flour tortilla pockets filled with melted cheese, bacon, and fresh jalapeños. Quick skillet recipe that pairs cheese and bacon on separate tortillas, then folds and cooks until golden. Serves six as an appetizer or snack.
Ingredients
- 12 small flour tortillas, 4 1/2 inches
- 1 ½ cups shredded cheese
- 6 strips bacon, cooked, drained and chopped
- 2 large jalapeños, seeded and choppedpoblano peppers1:1produce
milder heat
- ½ tablespoon vegetable oil
- ½ tablespoon rendered bacon grease, melted
Instructions
- 1
Sprinkle cheese evenly over two tortillas.
- 2
Sprinkle one tortilla with bacon bits and the other with chopped jalapeños.
- 3
Heat skillet over medium with oil and bacon grease until oil shimmers.
- 4
Add tortillas plain side down and cook until golden brown.
- 5
Flip one tortilla on top of the other and press lightly with spatula.
- 6
Remove from pan and blot with paper towels.
- 7
Repeat with remaining ingredients to make six quesadillas.
- 8
Serve with salsa for dipping.
Tips
Cook bacon ahead and chop to save time during assembly.
Keep tortillas warm so they fold easily without cracking.
Good to Know
Cover cooled quesadillas; refrigerate up to 2 days. Reheat in skillet over medium or oven at 350F until warm.
Cook bacon and chop vegetables; assemble and cook just before serving for best texture.
Accompany with salsa, sour cream, and additional jalapeños for dipping.
Common Mistakes
Do not overfill tortillas to avoid cheese leaking and burning in pan.
Do not skip blotting with paper towels to prevent soggy bottoms.
Do not cook over high heat to avoid burnt exteriors and unmelted cheese.
Substitutions
Dairy-Free Swaps
General Alternatives
milder heat