Jalapeño Popper Chicken Quesadillas by @thefeedfeed

16 min

2 servings

🥙

2

Tortillas

🌶️

7 g

Jalapeño

🧀

15 ml

Whipped cream cheese

🍗

70 g

Chicken

🥓

15 g

Bacon

🧀

42 g

Cheese

🧄

0.3 g

Garlic powder

🌶️

0.15 g

Paprika

🧂

0.4 g

Salt

⚫

0.15 g

Pepper

🧅

6 g

Scallions

🥣

30 ml

Ranch

🫗

5 ml

Oil

  1. Chop
    • jalapeño pepper
    • scallions
    • bacon

    Finely chop 1/2 jalapeño and 1 tablespoon scallions; chop 1 to 2 bacon slices.

  2. Combine
    • whipped cream cheese
    • cooked shredded chicken
    • jalapeño pepper

    Combine 1 tablespoon whipped cream cheese, 1/2 cup shredded chicken, chopped jalapeño, chopped bacon, garlic powder, paprika, salt, black pepper, and scallions in a mixing bowl.

  3. Stir
    • whipped cream cheese
    • cooked shredded chicken
    • jalapeño pepper

    Stir the chicken mixture until the cream cheese and seasonings are evenly distributed.

  4. Divide
    • small low-carb tortilla
    • cooked shredded chicken
    • whipped cream cheese

    Divide the chicken filling between 2 small low-carb tortillas and top with 1/4 to 1/2 cup shredded cheese.

  5. Fold
    • small low-carb tortilla

    Fold each tortilla in half to enclose the filling and press gently to flatten.

  6. Preheat
    • cooking oil

    Preheat a skillet over medium heat and coat it with 1 teaspoon cooking oil.

  7. Place
    • small low-carb tortilla
    • cooking oil

    Place the filled tortillas in the hot skillet and cook for 2 to 3 minutes.

  8. Flip
    • small low-carb tortilla
    • shredded cheese

    Flip the quesadillas and cook for 2 to 3 minutes, until both sides are crisp and the cheese is melted.

  9. Serve
    • ranch dressing

    Serve the hot quesadillas with 2 tablespoons ranch dressing for dipping.

Jalapeño Popper Chicken Quesadillas by @thefeedfeed

16 min

2 servings

🥙

2

Tortillas

🌶️

7 g

Jalapeño

🧀

15 ml

Whipped cream cheese

🍗

70 g

Chicken

🥓

15 g

Bacon

🧀

42 g

Cheese

🧄

0.3 g

Garlic powder

🌶️

0.15 g

Paprika

🧂

0.4 g

Salt

⚫

0.15 g

Pepper

🧅

6 g

Scallions

🥣

30 ml

Ranch

🫗

5 ml

Oil

Preparation Steps

  1. Step 1/9

    Finely chop 1/2 jalapeño and 1 tablespoon scallions; chop 1 to 2 bacon slices.

    🌶️jalapeño pepper
    🧅scallions
    🥓bacon
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Combine 1 tablespoon whipped cream cheese, 1/2 cup shredded chicken, chopped jalapeño, chopped bacon, garlic powder, paprika, salt, black pepper, and scallions in a mixing bowl.

    🧀whipped cream cheese
    🍗cooked shredded chicken
    🌶️jalapeño pepper
    🥓bacon
    🧄garlic powder
    🌶️paprika
    🧂salt
    ⚫black pepper
    🧅scallions
    🥣mixing bowl
    🥄spoon
    🥄measuring spoon

  3. Step 3/9

    Stir the chicken mixture until the cream cheese and seasonings are evenly distributed.

    🧀whipped cream cheese
    🍗cooked shredded chicken
    🌶️jalapeño pepper
    🥓bacon
    🧄garlic powder
    🌶️paprika
    🧂salt
    ⚫black pepper
    🧅scallions
    🥣mixing bowl
    🥄spoon

  4. Step 4/9

    Divide the chicken filling between 2 small low-carb tortillas and top with 1/4 to 1/2 cup shredded cheese.

    🥙small low-carb tortilla
    🍗cooked shredded chicken
    🧀whipped cream cheese
    🌶️jalapeño pepper
    🥓bacon
    🧀shredded cheese
    🥄spoon

  5. Step 5/9

    Fold each tortilla in half to enclose the filling and press gently to flatten.

    🥙small low-carb tortilla

  6. Step 6/9

    Preheat a skillet over medium heat and coat it with 1 teaspoon cooking oil.

    🫗cooking oil
    🥄spatula
    🥄measuring spoon

  7. Step 7/9

    Place the filled tortillas in the hot skillet and cook for 2 to 3 minutes.

    🥙small low-carb tortilla
    🫗cooking oil
    🥄spatula

  8. Step 8/9

    Flip the quesadillas and cook for 2 to 3 minutes, until both sides are crisp and the cheese is melted.

    🥙small low-carb tortilla
    🧀shredded cheese
    🥄spatula

  9. Step 9/9

    Serve the hot quesadillas with 2 tablespoons ranch dressing for dipping.

    🥣ranch dressing

Composition

Ingredients

Types

Dairy, Meat, Seasonings, Vegetables, Herbs

Ingredients

Tortillas, Jalapeño, Whipped cream cheese, Chicken, Bacon, Cheese, Garlic powder, Paprika, Salt, Pepper, Scallions, Ranch, Oil

Notes

Tortillas (small or low carb tortillas used, double filling if using regular sized), Jalapeño (chopped), Chicken (shredded), Bacon (chopped, 1-2 pieces), Cheese (1/4-1/2 cup, shredded), Scallions (chopped), Ranch (for serving), Oil (to coat the pan)

Allergens

Milk

Dietetics

Dietary regimen

Low carbohydrate, High protein, Ketogenic

Calories

410 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 14g, Fiber: 8g, Fat: 28g, Saturated fat: 12g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 2mg, Potassium: 390mg, Sodium: 850mg

Vitamins

Vitamin A: 210mcg, Vitamin C: 18mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

6 minutes

Overall

16 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, spoon, spatula, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Game Day, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@thefeedfeed

Origin

Cuisine

Mexican-American, American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Melty, Creamy, Chewy

Flavors

Spicy, Savory, Smoky, Cheesy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in a skillet for best crispness), freezer : 2 months (Wrap each cooled quesadilla tightly,Store in a freezer-safe container,Reheat from thawed or frozen in a skillet)