Jalapeno Popper Chicken Salad Quesadillas

One of the best ways to enjoy chicken salad in quesadilla form with this spicy, salty jalapeno popper chicken salad base!

Chicken salad is a staple lunch in my household because it can be eaten in so many different ways. I like to make a batch and bring it to work with me for lunch with Ritz crackers or cucumber slices. But if I’m home for lunch, a quesadilla with a chicken salad base sounds like a fantastic lunch. This chicken salad is jalapeno popper flavored which makes me very happy because it’s a little salty and a little spicy. The quesadilla is simple from there - just tortilla, cheese, and your chicken salad! I prefer to use one tortilla per quesadilla and fold them in half, but this recipe does call for 2 tortillas to make a big round. I’ve just never been good at flipping a full 2 tortilla quesadilla.

What You Need:

For the Jalapeno Popper Chicken Salad:

• 4 oz. cream cheese, warmed

• 1/2 cup mayonnaise

• Salt and pepper to taste

• 4 cups shredded or sliced cooked chicken

• 1 jalapeno, seeded and diced OR pickled jalapenos, diced

• 4 slices bacon, cooked and crumbled

• 1/4 cup red onion, diced

• 1/2 cup shredded cheddar cheese

• 1/2 tsp. garlic powder

• 1 Tbsp. jalapeno pickle juice, if desired

For the Quesadillas:

• 2 - 10 inch flour tortillas

• 1/2 cup shredded Monterey Jack or cheddar cheese

• 1 cup prepared jalapeno popper chicken salad

Directions:

1. For the Jalapeno Popper Chicken Salad: Mix together cream cheese, mayonnaise, salt, and pepper until smooth.

2. Then add chicken, jalapeno, bacon, onion, cheese, garlic powder, and jalapeno juice. Mix to combine.

3. For the Quesadillas: Heat a nonstick skillet over medium heat.

4. Add one tortilla into the pan and sprinkle half the cheese on top, then chicken salad, then the remaining cheese.

5. Top with final tortilla and cook until golden brown on each side and cheese has melted.

Recipe from Closet Cooking