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Chicken Cheddar Jack & Bacon Quesadillas served with dipping sauces on a wooden serving board.

Chicken Cheddar Jack and Bacon Quesadilla

Arlene Mobley - Flour On My Face
This recipe can be made as a meal or as an appetizer.It is also a perfect way to use up your leftover  Fresh Take chicken from the night before.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer
Cuisine Mexican
Servings 3 servings
Calories 602 kcal


  • 1 large cooked boneless chicken breast already been dipped and cooked in the Kraft Fresh Taste Cheddar Jack and Bacon coating mix.
  • 1 cup Kraft Triple Cheddar Shredded Cheese
  • 6 large flour tortillas
  • 6 pieces crispy fried bacon

Dipping sauce of choice.

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    • Slice your already fully cooked chicken breast.
    • Arrange the cooked chicken breast pieces on three of the tortilla's in a spiral pattern.
    • Chop or crumbled the bacon and divide among three of the tortilla's
    • Divide and sprinkle the Triple Cheddar Cheese over the chicken and bacon on the three tortilla's
    • Cover each Fresh Take Chicken Cheddar Jack and Bacon quesadilla with the remaining three tortilla's. Heat in a medium hot skillet until the meat is heated and the cheese is melted.
    • Cut each Chicken Cheddar Jack and Bacon Quesadilla into fourths or sixths. Serve with a dipping sauce of your choice.


    Serving: 1Serving | Calories: 602kcal | Carbohydrates: 32g | Protein: 36g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1024mg | Potassium: 495mg | Fiber: 1g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 341mg | Iron: 3mg
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