Bacon, Apples & Jalapeño Quesadilla

Bacon, Apples & Jalapeño Quesadilla

Tart apples and savory bacon combined with our Artichoke, Jalapeño & Parmesan Dip in crisp and flaky tortilla makes for a delightful bite at any party.


  • 10 each (8-inch) flour tortillas
  • 1 1/4 cup cooked bacon, chopped
  • 10 oz Stonemill Kitchens® Artichoke, Jalapeño & Parmesan Dip
  • 2 Granny Smith Apples, cored and thinly sliced


  1. HEAT griddle to 375℉.
  2. SPREAD 2 oz of Stonemill Kitchens Artichoke, Jalapeño & Parmesan Dip on one side of five tortillas and top each with sliced apples and bacon crumbles. Place one each of the remaining tortillas on top and firmly press together.
  3. PLACE quesadilla onto griddle and cook until golden brown, 2-3 minutes.
  4. FLIP quesadilla and cook other side until golden brown.
  5. CONTINUE with remaining quesadillas. To keep warm, place finished quesadilla in oven at 225℉.


Beverage Pairings

Pair this quesadilla with either an unoaked Chardonnay or Pilsner.

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