Spice up your quesadilla game with Blackstone Betty's Jalapeño Popper Chicken Quesadillas! Inspired by Griddle Crew member Daniel Anderson, these quesadillas are packed with creamy cheese, crispy bacon, and just the right kick of jalapeño heat.

Jalapeño Popper Chicken Quesadillas recipe: [ Ссылка ]

Ingredients
12 flour tortillas
12 oz whipped cream cheese
8 oz shredded cheddar cheese
6 slices bacon
2 jalapeños, seeded and diced (or use canned diced jalapeños)
Garlic powder
1-2 chicken breasts, cubed (or thighs/tenders)
1-2 tbsp Duke’s Mayo
Blackstone Griddle Chicken Seasoning
Oil for frying

Directions
1. Cook the bacon until crispy. Remove it from the pan, reserving the bacon fat, and allow the bacon to cool, then cut and crumble it. Meanwhile, coat the cubed chicken with Duke’s Mayo (1 tbsp per chicken breast or just enough to coat thinly) and season with Blackstone Griddle Chicken Seasoning.

2. Cook the chicken in the reserved bacon fat until fully cooked, then remove it from the pan.

3. In a mixing bowl, combine the whipped cream cheese, shredded cheddar cheese, diced jalapeños, and crumbled bacon. Season with garlic powder. Spread the mixture on half of each tortilla and add the cooked chicken. Fold the tortillas in half.

4. Heat a griddle or skillet over medium-low heat. Place the filled tortillas on the griddle and cook until the tortillas are crispy and the filling is warmed through, adding oil as needed.

5. Serve and enjoy!

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