Our Favorite Recipe

Ingredients: Yields~ It depends on how many quesadillas you are making. Determine first how many people you are feeding, and how many each person will eat! Warning~ this is a very filling sandwich!

1 soft tortilla wrap per person

1 boneless, skinless chicken breast for every 2 quesadillas~ seasoned & grilled beforehand

2 pieces of bacon fried per quesadilla

1 TBSP salted butter per flour tortilla

Fiesta or Taco blend flavored shredded cheese~ about ½ per quesadilla or more if you like

1 ripe avocado, peeled, pitted, & sliced

1~ 8 ounce container of white whole button mushrooms~ I use about 3 to 5 per quesadilla depending on size

2 to 3 shallots, sliced lengthwise

1 to 2 jalapenos, seeded and sliced into lengthwise strips

Romaine lettuce 

2 to 3 Roma tomatoes

Pico De Guio 

Ranch dressing

If you enjoyed this quesadilla recipe, check out my 3 Cheese Quesadilla recipe! So you!

1. Grill chicken breasts beforehand. I seasoned mine with a seasoned garlic salt.

2. In a large skillet fry bacon until golden brown; remove bacon onto a paper towel to drain off excess grease; pour out all of the bacon grease into a bowl leaving about 1 TBSP in the frying pan.

3. To bacon grease, add 1 TBSP butter and melt on medium heat; add sliced mushrooms & shallots; sauté until golden; remove to a bowl.

4. In the same skillet, place flour tortilla in the butter/grease and layer your toppings on one half of the tortilla~ You need to be able to fold it in half.

1. ½ of the cheese
2. Chicken
3. Bacon
4. Mushroom & shallot mixture
5. Tomatoes
6. Jalapenos
7. Remaining half of cheese

5. Once you have all your fillings, carefully using a spatula and fork, bring the empty side of the tortilla over the filling to make a half moon; fry for about another minute and flip.

6. Fry on the other side for about 1 to 2 minutes, or until golden.