Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)
• 1½ cups shredded Monterey Jack cheese
• ½ cup shredded sharp cheddar cheese
• ½ cup bacon jam (store-bought or homemade)
• 4 large flour tortillas
• 2 tablespoons butter
• Optional: sliced pickled jalapeños
• Chopped fresh chives, for garnish

Instructions

1. Heat a large skillet or griddle over medium heat.
2. Spread a thin layer of bacon jam over one side of two tortillas.
3. Sprinkle each with Monterey Jack and cheddar cheese.
4. Top with the shredded chicken and a few sliced pickled jalapeños, if using.
5. Place the remaining tortillas on top, with the bacon jam side facing down.
6. Melt 1 tablespoon butter in the skillet and cook each quesadilla for 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
7. Let rest for 1 minute before slicing into wedges.
8. Garnish with fresh chives and serve with ranch, chipotle ranch, sour cream, or jalapeño crema.

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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Easy Homemade Bacon Jam (Optional)

Ingredients

• 8 slices bacon, diced
• ½ small onion, finely diced
• 2 tablespoons brown sugar
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• Pinch of black pepper

Instructions

1. Cook the bacon until crisp. Remove with a slotted spoon, leaving about 1 tablespoon of bacon grease in the pan.
2. Sauté the onion until soft, about 5–6 minutes.
3. Stir in the brown sugar, maple syrup, balsamic vinegar, black pepper, and cooked bacon.
4. Simmer over low heat for 8–10 minutes until thick, glossy, and jammy.
5. Cool slightly before using.