Okay, so this is no sort of genius recipe, just more of an idea. An idea with a few of the best things in the world. Hello, bacon. These make an easy and delicious lunch…if you do things the easy way.
Butter one side of your tortillas. Place one, butter side down, in a fry pan
Smear it with guacamole (I used pre-made, fresh from Harmon’s. Costco also has a pre-made version that is pretty good.) Smother it in shredded cheddar cheese. Sprinkle with pieces of cooked chicken. (I cooked up my own chicken, but you could easily use the chicken chunks, sold in packages on the meat/cheese grocery aisle.) Lastly, lay broken pieces of bacon all over it. (I just used pre-cooked bacon. I love the bulk packages they sell at Costco. I buy several and keep them in the freezer. Microwave to make crispy.)
Lay your other tortilla on top, butter side up. So, if you use large tortillas, like I did, flipping is the tricky part. But, I pulled it off by using a couple spatulas, at the same time. Cook until both sides are golden brown, and the cheese is melted inside. We at these, dipped in ranch dressing. Yum!
If you’re a bacon-lover, try these other lunch recipes too: ‘All the Good Stuff’ Panini, Bacon Chicken Salad Croissants, and Egg Salad Bacon Croissants.
Chicken-Bacon-Guacamole Quesadilla
Chicken-Bacon-Guacamole Quesadillas
Ingredients
- Guacamole Easy: I love Harmon's fresh-made or Costco's guac, sold in a 2-pack.
- Shredded Cheddar Cheese
- Chicken pieces Easy: use rotisserie chicken, or pre-cooked chicken chunks
- Bacon Easy: use pre-cooked bacon. I love Costco's brand.
- Tortillas
- Butter
- Ranch dressing optional, for dipping
Instructions
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Butter one side of two tortilllas. Place the tortilla, butter side down, onto a hot pan.
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Spread guacamole all over it, followed by sprinkled cheddar cheese.
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Drop pieces of cooked chicken and bacon, on top of that.
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Cover with the other tortilla, butter side up.
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Flip over, when the underside of the bottom tortilla has turned golden brown.
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Same, for the other side.
ooh those sounds really yummy. Thanks for sharing.
You can bake them too instead of doing the pan. Then you don’t have the flip
problem AND you can make more than 1 at a time. That’s how I do it.
I should add: Bake at 475 for about 10-15 minutes – just til brown.
Perfect, thanks for your suggestion!
I’m adding these to my menu for next week. They look delicious! Â Thanks for sharing. ~~Rhonda
I found this on Pinterest… and wanted to thank you for the great idea. I’m eating one now for lunch, and it is yummy! Thanks!
Sweet! Thanks for stopping back to comment. Glad you like them!
I was looking for a simple recipe for dinner and i found these… I decided to try them but I changed the ingredients a bit, not using bacon (shame), adding lots of mozzarella cheese and tomatoes. I smeared some olive oil on the top tortilla, then I baked them in the oven at about 500º for 5 minutes. They turned out really crispy, the cheese had melted all over the chicken and it was delicious! Neither the avocado or tomatoes were ruined in the oven as i had feared, and they still tasted fresh and went great with the chicken and the melted mozzarella cheese!
Those sound great! Thanks for sharing with us.
I love quesadilas. And I like to make the big ones. To solve the flipping problem, I lay a plate upside down on the top of the pan and flip both the pan and the plate letting the quesadilla flop out on the plate. Then I slide the quesadilla back into the pan to complete the other side.
Great tip! Thanks, Wayne!