Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup fresh jalapeños, finely diced
  • 1/2 tsp garlic powder
  • 1 lb chicken breast, cooked and shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 4 large flour tortillas
  • 2 tbsp unsalted butter

Instructions:

  1. In a medium mixing bowl, beat the softened cream cheese until smooth. Fold in the shredded cheddar, diced jalapeños, and garlic powder until the mixture is uniform.
  2. Gently fold the shredded chicken and crumbled bacon into the cheese mixture, ensuring an even distribution of protein.
  3. Place a cast-iron skillet over medium heat. Use reserved bacon fat or melt a small knob of butter.
  4. Place one tortilla in the pan and spread approximately 1/2 cup of the filling over one half of the surface. Fold the empty half over to create a half-moon shape.
  5. Press down firmly with a spatula to seal the edges. Cook for 3–4 minutes per side until the tortilla is mahogany-colored and the cheese is molten.
  6. Remove from heat and let rest for 60 seconds before slicing into wedges.