Bacon Avocado and Tomato Quesadillas

Hurray for bacon!

I happen to like my bacon crispy, and I happen to love cheese, avocado, tomatoes and tortillas……and there you have it, a Bacon, Avocado and Tomato Quesadilla!

This is a great idea for a snack, quick meal, or even an appetizer.  Maybe you don’t like tomatoes, or avocados, no worries….the recipe can be completely customized to include your favorite ingredients.

I used sliced jalapeno jack cheese because I had some leftover in the fridge, but you can use any kind of cheese you like.  You can even use store bought pre-grated cheese which would fast and easy.

Here’s another thought…..let’s just say…hypothetically….MAYBE in the NEAR future….for some reason……you MAY have some leftover turkey.  Well here you go….some shredded pieces of turkey would be delish in this recipe!

Hey, you can even make this quesadilla with an egg in it and have it for breakfast!  Yum.

So here you go….off to the ingredients.

Here’s how to make it.

Cook the bacon.

I like to cook bacon in the microwave using a microwave bacon tray.

I just put a paper towel over the bacon and cook it for about 4 minutes.  This timing will vary depending on the microwave and how crisp you like your bacon.

After the bacon is cooked, set the pieces on to a paper towel to drain off excess grease.  Then set aside.

Cut the avocado in have and remove the seed.

Using a spoon, scoop out the avocado from the skin.

Then, slice the avocado as thin as possible.  Set aside.

Slice the tomato as thin as possible and set aside.

Next, remove the seeds from the jalapeno and slice it as thin as possible and set aside.

Lay one flour tortilla on a plate or cutting board.

Then top it with about 1/4 of the cheese.

Top with ½ of the bacon slices.

Then top with ½ of the tomato slices.

Next add ½ of the avocado slices.

A quick tip; when the avocados are sliced thin it’s hard to pick them up without breaking them.  An easy way to do this is to slide a knife under them when to pick them up.

Next top with ½ of the sliced jalapenos.

You can also use canned jalapenos if you like.

Add a dash or two of pepper.

Next, top with about the same amount of cheese that was initially added to the tortilla.

Lastly, top with another tortilla.

Then repeat the process with the rest of the same ingredients.

Heat a medium size skillet on low to medium heat.

Add ½ of the butter and as soon as it melts, add one of the quesadillas.

The idea is to cook each side just enough to melt the cheese.  Use a spatula to peek under the side that’s touching the skillet to make sure it’s not getting too brown (it should be a light golden color).

As soon as the cheese starts to melt (on the side touching the skillet), carefully flip over the quesadilla to the other side (no need to add more butter at this point).

When the cheese starts to melt on the side of the tortilla that is touching the skillet, remove the quesadilla and set aside.

If you have some foil handy, cover the quesadilla that was just made to keep it warm.

Then add the rest of the butter to the skillet, and repeat the cooking process for the other quesadilla.

Cut each quesadilla in half.

Then into quarters.

Serve warm with separate small dipping bowls of salsa, sour cream, or guacamole.

Enjoy!

These are sooo good that you may want more.

Print Save

Bacon Avocado and Tomato Quesadillas

Yield: Serves 3

Ingredients:

4 medium size flour tortillas
10 pieces of bacon
1 avocado
1 large tomato
1 fresh jalapeno
12 ounces of jalapeno jack cheese (or your favorite cheese; grated or sliced thin)
2 dashes of pepper
2 tablespoons butter or olive oil
1/3 cup salsa
1/4 cup sour cream (optional)

Directions:

Cook the bacon and set aside. Cut the avocado in have and remove the seed. Using a spoon, scoop out the avocado from the skin. Then, slice the avocado as thin as possible. Set aside. Slice the tomato as thin as possible. Next, remove the seeds from the jalapeno and slice it as thin as possible.

Lay one flour tortilla on a plate or cutting board. Then top it with about ¼ of the cheese. Top with ½ of the bacon slices. Then top with ½ of the tomato slices. Next add ½ of the avocado slices. A quick tip; when the avocados are sliced thin it’s hard to pick them up without breaking them. An easy way to do this is to slide a knife under them to pick them up.

Next top with ½ of the sliced jalapenos. Add a couple dashes of pepper. Next, top with about the same amount of cheese that was initially added to the tortilla. Lastly, top with another tortilla. Then repeat the process with the rest of the same ingredients.

Heat a medium size skillet on low to medium heat. Add ½ of the butter and as soon as it melts, add one of the quesadillas. The idea is to cook each side just enough to melt the cheese. Use a spatula to peek under the side that's touching the skillet to make sure it’s not getting too brown (it should be a light golden color). As soon as the cheese starts to melt (on the side touching the skillet), carefully flip over the quesadilla to the other side (no need to add more butter at this point).

When the cheese starts to melt on the side of the tortilla that is touching the skillet, remove the quesadilla and set aside. If you have some foil handy, cover the quesadilla that was just made to keep it warm. Then add the rest of the butter to the skillet, and repeat the cooking process for the other quesadilla. Cut into quarters. Serve with separate small dipping bowls of salsa, sour cream, or guacamole.

    Pin It

10 Responses to “Bacon Avocado and Tomato Quesadillas”

  1. #
    1
    Ann — November 17, 2011 at 10:02 pm

    Another winner…as usual! I love BLTs and anything with avocado!

    Reply

    • CouponClippingCook — November 18th, 2011 @ 6:48 am

      Thank you Ann.

      Reply

  2. #
    2
    Tina@flourtrader — November 18, 2011 at 8:54 am

    Whoa-this one definitely has me craving this for lunch. Not a thing here I would change either. How is it that this is the first I have seen of this delicious combo in a quesadillas?!? Thanks for putting this together and having the unique thought to do so. Could those tortillas be toasted any more perfectly…yum!

    Reply

    • CouponClippingCook — November 18th, 2011 @ 8:58 am

      Thank you Tina!

      Reply

  3. #
    3
    Food for Hunters — November 19, 2011 at 11:07 am

    Holy Toledo! This looks amazing. Love the pictures!

    Reply

    • CouponClippingCook — November 19th, 2011 @ 11:09 am

      Glad you like it…thank you so much for stopping by. Have a great weekend.

      Reply

  4. #
    4
    Jo — November 25, 2011 at 5:50 pm

    This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.

    Reply

    • CouponClippingCook — November 25th, 2011 @ 9:59 pm

      Hi Jo, thank you very much for stopping by…..and thank you for letting me know about your site, it’s beautiful.

      Reply

  5. #
    5
    Silvia — January 11, 2012 at 8:25 pm

    What is the knife that you are using to cut the quesadilla

    Reply

    • CouponClippingCook — January 11th, 2012 @ 9:08 pm

      Hi Silvia, it’s a big carving knife made by J.A. Henckels.

      Reply

Leave a Comment