bacon
dinner
kid-friendly
leeks
lunch
snacks
whole chicken
ideas for leftovers
mexican
quick + easy
sandwiches
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Quesadilla Club

Quesadilla Club

How To Make a Sage Advice Cocktail | John Cusimano

How To Make Garlicky Mashed Potatoes and Parsnips | Rachael Ray

Gina Torres On "9-1-1: Lone Star" Co-Star Rob Lowe: "It's a litt…

How To Make Root Vegetable Puree | Amanda Freitag

The Right Ways To Store Bras | You're Doing It Wrong | Expert Br…

How To Make Creamy Mustard Sauce | Amanda Freitag

5 Bras You Need NOW | Bra Fitting Expert Kimmay Caldwell

How To Make Honey-Glazed Pork Tenderloin | Amanda Freitag

How To Make Garlic Herb Roast Chicken with Potatoes | Rachael Ray

Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…

Ingredients

  • 2 pints grape tomatoes
  • 1 tablespoon EVOO - Extra Virgin Olive Oil
  • Salt and ground black pepper
  • 8 slices of bacon, chopped
  • 4 leeks, green parts removed and discarded, white parts chopped
  • 12 8-inch flour tortillas
  • 2 cups pepper jack cheese, shredded
  • 1 rotisserie chicken, meat removed from the bones and chopped
  • 1/2 cup (a large handful) cilantro, chopped

Yield

Serves: 4 servings

Preparation

Preheat oven to 400F.

On a baking sheet, toss tomatoes with 1 turn of the pan of EVOO, salt and ground black pepper. Transfer to oven and roast for about 15 minutes, until popped and flattened a little. Remove and toss into a medium-size mixing bowl. Turn oven down to 250F.

While the tomatoes are roasting, cook the bacon in a medium skillet over medium-high heat until crisp. Remove and drain on a paper towel-lined plate then toss into the bowl with the tomatoes. Add the leeks to the skillet with the bacon drippings and cook for about 3-4 minutes, until tender. Add the leeks to the bowl with the bacon and tomatoes and toss everything together.

In a nonstick skillet over medium heat place a tortilla. Sprinkle the tortilla with about two tablespoons of shredded cheese, top with 1/4 of the chicken, sprinkle with some cilantro and finish with another tablespoon of cheese. Place a tortilla over the chicken-cheese layer, and sprinkle a tablespoon of cheese followed by 1/4 of the bacon, leek and tomato mixture. Sprinkle with one last tablespoon or so of cheese then place a tortilla on top to finish the quesadilla club off.

Cook the quesadilla stack until it gets nice and crispy, and golden brown on one side, about 2 minutes. Flip it by placing another preheated and slightly oiled skillet over top and inverting both pans over so the quesadilla falls into the pan you placed on top. Place the quesadilla back over the heat and cook another 2 minutes or until golden and crispy.

Transfer the cooked quesadilla to a baking sheet and place in the oven to keep warm while you repeat the quesadilla-making process with the remaining ingredients.

Serve Quesadilla Clubs with John Salley's Guacamole alongside.