The Pioneer Woman Tasty Kitchen
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Savory Spring Quesadillas

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Level: Easy

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Description

Simple and delicious! Not your typical Mexican-filled quesadillas. Instead, this recipe features bacon, cheese, chicken and avocado. Yum!

Ingredients

  • 16 strips Bacon, Cooked And Crumbled
  • ½ cups Green Onions, diced
  • 1 pound Chicken, Cooked, Seasoned And Cut Into Strips
  • 2 whole Avocados, Diced And Salted With Kosher Salt
  • 8 Tablespoons Butter
  • 16 whole Medium-sized Flour Tortilla Shells (We Did Each Quesadilla Half White And Half Wheat.)
  • 1 cup (More Or Less, As Needed) A Combo Of Mild Cheddar Cheese And Colby Jack Cheese, Shredded

Preparation

Preheat oven to 400ºF. Lay out bacon across a baking sheet, and cook 15–20 minutes. Drain on paper towels and reserve drippings.

Add 1/2 tablespoon bacon drippings to a skillet over medium heat. Add the green onions and saute about 2–3 minutes until softened. Add the chicken in a single layer, seasoned with salt and pepper, and cook for about 5 minutes or until chicken is golden and cooked through. Remove to a plate and clean out the skillet.

Add about 1 tablespoon of butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the white tortilla with chicken, bacon, avocado, and cheeses. Cover with a second tortilla, wheat this time. Cook the tortilla for about 1–2 minutes on each side or until golden brown and crispy. Use tongs to flip and press down. Place in a warm oven on a cookie sheet to keep warm until dinner.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed.

Cut into quarters with a pizza cutter and enjoy!

Makes 8 whole quesadillas rounds.

We served this with a side of Oven Roasted Bacon Dripped Asparagus, recipe found in my TK recipe box or in the related blog post. Trust me, you’ll wanna save your bacon drippings for this!

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