Gridiron Quesa-dippers

Quick Info

Snack/Appetizer Meat 15-30 min 6


Gridiron Quesa-dippers


There’s nothing like the smell of bacon on game day!


2 Boxes José Olé®; Chicken and Cheese Mini Quesadillas
2 lbs. (18 slices) Bacon

For the Beer Cheese:
3 Tbsp. Unsalted butter
¾ Cup Onion, finely chopped
1 Clove Garlic, finely chopped
2 Tbsp. Flour
¾ Cup Light Mexican beer
¾ Cup Canned tomato, drained and chopped
4 oz. Green chilies
3 ½ Cups Cheddar cheese, shredded
4 oz. Cream cheese
14 oz. Black beans, rinsed and drained


  1. Preheat oven to 400°F.
  2. To wrap the quesadillas, cut each slice of bacon in half, totaling 36 slices. On a cutting board, carefully wrap each quesadilla in a half bacon slice, placing them seam side down on a sheet pan. You may place a partial batch of bacon-wrapped quesadillas in the freezer to prevent thawing before baking.
  3. Bake for 8-10 minutes until the bacon is cooked and quesadillas are crisp.
  4. Meanwhile, sauté onion in butter and add garlic and cook for 30 seconds.
  5. Add flour and blend well.
  6. Pour in beer and stir until smooth and add tomatoes and chillies and cook until mixture thickens, stirring continuously.
  7. Lower heat then add both cheeses and black beans then cook until bubbling, stirring often.
  8. Transfer beer cheese to an oven-safe dish and broil for 3-4 minutes until lightly browned. 

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