Chicken and Bacon Quesadillas

Chicken and Bacon Quesadillas

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Flour tortillas are filled with a mixture of honey mustard, Gruyere cheese, chicken and crumbled bacon, before being pan-fried until crisp. Serve at your next dinner party as finger food.

Larry Elder

Serves: 8 

  • 4 tablespoons honey mustard
  • 2 tablespoons pineapple jam
  • 8 flour tortillas
  • 365g Gruyere cheese, grated
  • 30g butter
  • 280g cooked chicken, chopped
  • 90g cooked streaky bacon, crumbled
  • 250g tinned pineapple, roughly chopped

Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

  1. In a small bowl, stir together the honey mustard and pineapple jam. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 2.5cm of the edges. Distribute the Gruyere cheese, chicken, bacon evenly over the pineapple mixture then top with remaining tortillas to make quesadillas.
  2. Preheat the oven to 120 degrees C.
  3. Heat a large frying pan over medium heat. Melt a small amount of the butter in the frying pan, tilting the pan to cover the surface with butter. Place one of the quesadillas into the frying pan; fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining.
  4. To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple bits in the centre.

Pineapple Jam

If your local supermarket doesn't stock it, you may find it online, otherwise you can substitute with apricot jam.

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