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Carbonara Quesadillas

Tina D

"Chicken, bacon, mozzarella, mushrooms, and creamy Alfredo sauce are all inside a warm, crunchy quesadilla! Fun and easy to make. Impressively great flavor! Try these tonight!"
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50 m servings 880 cals
Original recipe yields 5 servings (5 quesadillas)


  • Calories:
  • 880 kcal
  • 44%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 49.6 g
  • 99%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 2178 mg
  • 87%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season chicken with salt and black pepper.
  2. Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center, 8 to 10 minutes. Remove chicken from skillet and set aside. Pour out any excess grease from the pan.
  3. Cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned, about 5 minutes. Reduce heat to low.
  4. Slice chicken into bite-size strips.
  5. Stir Alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
  6. Melt butter in a separate large skillet. Place a tortilla in the melted butter.
  7. Scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
  8. Sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. Cook until bottom of tortilla is lightly browned and mozzarella is melted, 3 to 5 minutes.
  9. Carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. Repeat with remaining tortillas and filling.
  10. Slice quesadillas into thirds to serve.

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Read all reviews 4
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These were quick and easy and made a great summer dinner. I love using the panini press to make quesadillas so I don't heat up the kitchen. I just used enough alfredo sauce to coat the chicken ...

we had it last night & it was awesome!! we love quesdillas & it kind of tasted like a chicken bacon ranch flavor!! flavors matched wonderfully!!

I'm sorry this just wasn't for us. I made it as stated in the recipe, but the flavor combo didn't work for us, and it was a lot of trouble to make - It didn't look very appetizing after mixing ...

Just finished serving this scrumptious quesadilla! This is very yummy!!! This is by far my favorite quesadilla recipe ever!