The Quesadilla is a true citizen fo the world, masters in Mexico where the corn tortilla predates the sailing of Columbus. The Oaxaca cheese (Italian mozzarella) used today in Mexico was introduced introduced by Dominican Monks. The Spaniards added pork and beef to the traditional Quesadilla in the early 1500’s. When the quesadillas arrive in America, they evolved further using different cheese such as Monterey Jack, Colby or Cheddar. Today there are many variations depending on the country and region the dish is served.
Bon Appe Keto Bacon Chicken Quesadillas
The Bon Appe Keto Bacon Chicken Quesadilla starts with a Bon Appe Keto Soft Tortilla, sandwiching grilled chicken and cheese, then adds bacon and a side of full fat sour cream to keep those fat macros up.
Line baking sheet with parchment paper.
Using a pastry brush, coat one side of two of the tortillas with butter. Place face down on the parchment lined baking sheet.
Fry Bacon and cut or crumble when done.
In a mixing bowl, combine Shredded Chicken, Cumin, Oregano, Salt, Salsa, Jalapeños, Onions, Cheese and Bacon. Mix until well combined.
Put ½ of the mixture on to each of two tortillas.
Cover with the remaining tortillas, so it forms a sandwich.
Brush the top tortilla with butter.
Remove from oven and allow to cool for 1-2 minutes before cutting.
Serve with Guacamole and Sour Cream.