Lime Chicken Quesadillas with Bacon
These cheesy lime chicken quesadillas are made with bacon and cheddar and take just 25 minutes, start to finish. No fancy ingredients and very flavorful! Serves 3 people.
I’m not sure how it is in other countries, but here in Lithuania spring is slow, very slowly trying to make its appearance. We’re having a warm one this weekend, and so I just had to get some spring-summer flavors while the sun is out.
On the other hand, I also wanted something quick and easy—and as you know, we love cheesy foods over here. We don’t want to be stuck in the kitchen for too long.
Thus: lime chicken quesadillas made with bacon and cheddar, as well as some Lithuanian white cheese.
In order to make this, you make the lime sauce and marinade the chicken breast. However, I rarely marinade chicken breast for very long, only about 20 minutes.
I buy my chicken breast already halved, so that I don’t have to flatten it. Therefore, I place the entire piece in the pan and fry it for about 4 minutes on each side. In the last minute or so, I add another teaspoon of the lime marinade to give extra flavorful.
Now, if you were an adventurous person could you theoretically add some tequila here? Yes—anyways, the alcohol will burn off and leave you with a nice contrasting flavorful.
I then fry up some bacon until chewy-crispy (or as you like it). Lastly, I chop up the bacon and the chicken into bite-sized pieces.
Get your pan clean again, add a bit of oil, and place one tortilla inside. Then top it with 75% of the cheese, add on the chicken and bacon pieces, the rest of the cheese and the other tortilla. 3-5 minutes on each side and you’re good to go!
Now this is something important: many people fold the tortillas. I don’t fold the tortillas. I’ve never had folded tortillas, except maybe at Taco Bell. I prefer to lay them on whole.
Many people have a problem with flipping the whole quesadilla, which is why you should invert it on to a plate first and then slide it back in the pan. If you use a spatula, you’re just asking for trouble.
I’ve done the math and there are literally and exactly 1 million customizations you can do to this recipe. You can add more stuff inside, such as sauteed peppers and onions, mushrooms, chopped spinach, more bacon, or many kinds of cheeses. It is all good and tasty.
Lime Chicken Quesadillas with Bacon
These cheesy lime chicken quesadillas are made with bacon and cheddar and take just 25 minutes, start to finish. No fancy ingredients and very flavorful!
- 1 tbsp olive oil (plus more for frying)
- 2 tbsp red wine vinegar
- 1 lime, juiced + zest from the lime
- 3 green onions, chopped
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chilli powder
- 2 tsp sugar
- 1 tsp dried oregano (or 3 tsp fresh oregano)
- 6 flour tortilla shells
- 1/2 lb chicken breast, skinless, boneless, thinly sliced (about 500 g)
- 8 strips of bacon
- 1 1/2 cups cheddar, grated (about 150 g)
- 1 1/2 cups white cheese, grated (about 150 g)
Mix the olive oil, vinegar, lime juice and zest, chopped onions, minced garlic, salt, pepper, chilli, sugar and oregano into a medium shallow bowl and whisk until well mixed. Set aside about 1/4 cup marinade.
Add the chicken breast and marinade for at least 15 minutes (or longer, if you prefer).
Heat up some oil in a medium pan over medium-high heat and add the chicken breast. Fry for about 4 minutes each side, until lightly charred and juicy. Before removing the chicken, add some marinade to the pan and let it cook for another minute. Remove from pan and set aside to cool. When cooled, chop it into bite-sized pieces.
Fry the bacon until desired doneness and chop into small pieces.
Mix the cheeses and divide into three.
In a clean pan, heat up a little oil over medium high heat. Lay one tortilla shell down. Add about one third of the cheese at the bottom, then lay on the chicken and bacon, and then add some more cheese on top. Lay another tortilla shell on top. Fry until the bottom cheese is melting and the bottom of the tortilla shell is browning.
In order to flip it, take a large plate and place it on top of the quesadilla. Flip the pan over and then slide the tortilla back into the pan, cooked side on top. Fry the tortilla for another 3 or so minutes, until all the cheese is melted.
Remove and repeat with two more times. Slice and enjoy, optionally (and traditionally), with sour cream and salsa. Garnish with chopped green onions.
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