Ingredients
- 1 lb Bacon
- 2 lbs Boneless, Skinless Chicken Thighs, cubed
- 8 12” Flour Tortillas
- 2 Cups Sharp Cheddar cheese, shredded
- 2 Cups Smoked Gruyere cheese, shredded
- ½ Cup cilantro, chopped
- 1 Cup Salsa
Directions
- 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!
