Mexican
Smoked Chicken Quesadillas with Bacon Jam
Prep Time: 120 min | Cook Time: 48 min | Servings: 8
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Prep Time
120 min
Cook Time
48 min
Servings
8
Ingredients
- 1-1/2 lbs. chopped bacon
- 2 medium yellow onions, chopped
- 3 garlic cloves, minced
- 3/4 cup strong brewed coffee
- 1/2 cup cider vinegar
- 1/2 cup packed dark brown sugar
- 1/4 cup maple syrup
- 16 slices Sargento Sliced Mozzarella Cheese
- 16 slices Sargento Sliced Pepper Jack Cheese
- 8 (10-inch) flour tortillas
- 2 lbs. smoked chicken breast, diced
- 1 red onion, sliced
- 1/4 cup drained brined sliced jalapenos
- 3 Tbsp. vegetable oil
Directions
- Cook bacon in large skillet on medium heat, stirring occasionally, until lightly browned. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain.
- Pour off all but 1 tablespoon drippings from skillet. Add chopped onions, and garlic and cook about 6 minutes until onions are translucent.
- Add coffee, vinegar, brown sugar and maple syrup and bring to a boil. cook, stirring constantly, for 2 minutes. Add bacon. Turn down heat and simmer until the liquid almost completely evaporates and mixture turns syrupy, about 1 hour. Mixture can be kept covered in refrigerator for up to 4 weeks.
- Place two slices of each cheese on each tortilla. Spread about 2 tablespoons bacon jam on one-half of each tortilla. Divide chicken, sliced onion and jalapenos among tortillas. Fold each filled tortilla in half.
- Heat 1-1/2 tsp. oil in large skillet. Heat filled tortillas, one at a time, 3 minutes on each side or until golden brown and cheese is melted. Cut into quarters. Repeat with remaining oil and filled tortillas.
