Easy Cheesy Poblano & Bacon Quesadilla Recipe
This easy quesadilla recipe combines smoky poblano peppers, crispy bacon, and gooey cheese for a satisfying meal that’s quick to prepare. Pair it with a tangy pickled jalapeño pineapple salsa to elevate the flavors and bring a tropical twist to your table.
Equipment
- Large skillet
- Medium bowl
- Knife for slicing and chopping
- Paper towel-lined plate
Ingredients
Quesadillas:
- 4 slices thick-cut bacon quartered
- 2 poblano peppers seeded and thinly sliced
- 8 large flour tortillas
- 1 cup shredded pepper Jack cheese
- 1 cup fresh baby spinach roughly chopped
- 1 cup shredded cheddar cheese
- 2 tablespoons extra-virgin olive oil
Pickled Jalapeño Pineapple Salsa (Makes 2 cups):
- 2 cups fresh pineapple chunks
- 2 tablespoons chopped pickled jalapeño peppers
- Juice of 1 lime
- ⅓ cup fresh cilantro chopped
- Flaky sea salt to taste
- Lime wedges optional for garnish
- additional cilantro optional for garnish
Instructions
For the Quesadillas:
- Prepare the Bacon: Place bacon in a cold large skillet over medium heat. Cook until the fat renders and the bacon is crisp (4–5 minutes). Transfer to a paper towel-lined plate, reserving the fat in the skillet.
- Cook the Poblanos: Return the skillet to medium heat. Add the sliced poblano peppers and cook until soft (about 5 minutes). Transfer to a small bowl.
- Assemble Quesadillas: Lay out 4 tortillas on a clean work surface. Sprinkle each with ¼ cup of the pepper Jack cheese. Evenly divide spinach, cooked poblanos, and bacon among the tortillas. Top with ¼ cup shredded cheddar cheese and place another tortilla on top.
- Cook the Quesadillas: Wipe out the skillet and heat the olive oil over medium heat. Cook the quesadillas one at a time until the bottom is crispy and golden brown (about 2 minutes). Flip and cook until the cheese has melted and the other side is golden (2–3 minutes more).
- Serve: Slice into wedges and serve hot with Pickled Jalapeño Pineapple Salsa and lime wedges.
For the Salsa:
- Combine pineapple, jalapeño, lime juice, and cilantro in a medium bowl.
- Add a pinch of flaky sea salt and mix well. Serve fresh or store in an airtight container in the refrigerator for up to 2 days.
Notes
- Make it Vegetarian: Replace bacon with sautéed mushrooms or black beans.
- Tortilla Options: Use whole wheat or gluten-free tortillas for dietary preferences.
- Cheese Swap: Try Monterey Jack or queso Oaxaca for a different cheesy profile.
Tried this recipe?Let us know how it was!