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2-4
5-10 minutes
5-10 minutes
Cook the bacon over medium heat until crispy, then chop it into bite-sized pieces.
In the leftover bacon fat, cook the chicken on medium heat until done.
Place a tortilla on the griddle for 10 seconds, then flip it.
On one half of the tortilla, add 3 oz of cooked chicken, 2 oz of chopped bacon, ½ cup of shredded sharp cheddar cheese, and ½ cup of shredded smoked Gruyere cheese.
Sprinkle chopped cilantro over the fillings.
Fold the empty half of the tortilla over the filled side and press it down with a spatula.
Cook the quesadilla for 3 minutes on one side, then flip and cook for another 3 minutes on the other side.
Serve with salsa on the side and enjoy!
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