Jalapeno Popper Chicken Quesadillas

I often wonder if there's a limit to the number of things one can make jalapeno popper-style. I'd like to think there isn't, because I just love the combination so much. I know it hasn't been very long since I shared the jalapeno popper wontons with you, but we enjoyed these quesadillas so much that I just couldn't wait to share them.

These quesadillas couldn't be simpler, and they pack all the flavor of a traditional jalapeno popper: bacon, cream cheese, jalapenos, cheddar cheese. I added chicken to make them more filling. In this version, minced fresh jalapenos are mixed directly into the cream cheese. If you're one of those people who's bothered by crunchy peppers, please feel free to use canned jalapenos instead, or to saute the fresh ones for a couple of minutes first. These were a huge hit with my family, and they're definitely on the "make again soon" list.

Jalapeno Popper Chicken Quesadillas

4 strips bacon

1 boneless skinless chicken breast

Salt, pepper, and garlic powder to taste

1 cup shredded cheddar cheese, divided

4 ounces softened cream cheese

1 jalapeno, seeded and finely minced

4 flour tortillas

1. Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain.

2. Season the chicken with salt, pepper and garlic powder. Add to the same skillet you used for the bacon and cook until both sides are browned and the chicken is cooked through. Remove the chicken from the pan and let it rest for a couple of minutes, then dice it into small pieces.

3. Mix together the cream cheese and the jalapenos. Spread the mixture evenly over the flour tortillas. Top half of each tortilla with a strip of bacon, 1/4 cup cheddar cheese, and some of the chicken. Fold the top of the tortilla over the filling and press together gently.

4. Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned. Cut into slices and serve.