Coupon Clipping Cook

Bacon Avocado and Tomato Quesadillas

Delicious for breakfast, lunch or dinner.

Bacon Avocado Quesadilla

Warm quesadillas with melted cheese are so good on their own.

Then add crispy bacon, avocado and tomato to the mix and they’re even better.

These quesadillas are great for breakfast, a snack, lunch or even a light dinner.

When cut into quarters, quesadillas make a scrumptious appetizer too.

In this recipe, jalapeno jack cheese is used but feel free to change up the cheese to what you may have on hand or like.

The cheese for this recipe can be sliced or shredded.

Serve these quesadillas with a side of sour cream, salsaguacamole and pico de gallo.

Here are more recipes with cheese you may like “Jalapeno and Cheese Taquitos“, “Chicken Fajita Quesadillas” and “Brie and Olive Tapenade Nachos“.

Let’s check out the ingredients.

Bacon Avocado Quesadilla Ingredients

Jalapeno jack cheese, jalapeno, avocado, tomato, salsa, pepper, butter and…

Bacon Avocado Quesadilla Ingredients

…bacon and flour tortillas

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Bacon:

Raw Bacon on Pan

In a microwave bacon tray or skillet, cook the bacon.

Raw Bacon on Pan

For a microwave bacon cooker, I just put a paper towel over the bacon and cook it until it reaches the desired crispiness (about 4 minutes).

The timing will vary depending on the microwave and how crisp you like your bacon.

Crispy Bacon on Pan

After the bacon is cooked crispy, set the pieces onto a paper towel-lined plate to drain off the excess grease.  Set aside.

For the Avocado, Tomato and Jalapeno:

Avocado on Cutting Board

Cut the avocado in have and remove the seed.

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

Sliced Avocado

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

Sliced Tomato

Slice the tomato as thin as possible and set aside.

Sliced Jalapeno

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

For the Quesadillas:

Sliced Cheese

On a large plate or cutting board, lay one flour tortilla.

Then add 1/4 of the cheese to the tortilla.

Bacon on Sliced Cheese

Top with ½ of the bacon slices.

Sliced Tomato on Bacon

Then top with ½ of the tomato slices.

Avocado on Tomatoes

Next add ½ of the avocado slices.

Avocado on Sliced Tomatoes

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.

Jalapeno on Avocado

Next top with ½ of the sliced jalapenos.

Jalapeno on Tomatoes

Nacho-type jalapenos (in a jar) can also be used if preferred.

Jalapeno on Avocado

Add a dash or two of pepper.

Sliced Cheese on Quesadilla

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

Flour Tortilla Quesadilla

Lastly, top with another tortilla.

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

Butter in Pan

Warming the Quesadillas – 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.

Quesadilla in Pan

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).

Quesadilla in Pan

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).

Quesadilla on Cutting Board

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

Cover the quesadilla that was just made with foil to keep it warm.

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

Cut Quesadilla

Serving the Quesadillas – Cut each quesadilla in half.

Cut Quesadilla

Then into quarters.

Cut Quesadilla

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

Bacon Quesadilla

Then it’s time to eat.

Bacon Quesadilla

And enjoy each cheesy bite.

Bacon Quesadilla

Bacon Quesadilla

Thank you so much for stopping by CCC!

More Mexican Food Recipes You May Like:

Salsa Verde (Green Salsa)

One-Skillet Enchilada Sauce Taco Meat

Corned Beef Taquitos with Homemade Avocado Sauce

Homemade Ancho Chili Enchilada Sauce

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Bacon Quesadilla
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Print Recipe

Bacon Avocado and Tomato Quesadillas

Delicious for breakfast, lunch or dinner.

Course Appetizer, Breakfast, Lunch, Main Course
Cuisine Mexican
Keyword Quesadilla, Quesadillas
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3

Ingredients

For the Quesadillas:

  • 4 medium size flour tortillas
  • 10 pieces of cooked bacon crispy
  • 1 avocado cut in half lengthwise, seed removed, meat scooped out with a spoon and thinly sliced
  • 1 large tomato thinly sliced
  • 1 jalapeno stem and seeds removed, thinly sliced widthwise
  • 12 ounces of jalapeno jack cheese or your favorite cheese; shredded or sliced thin
  • 2 dashes ground black pepper

For Cooking the Quesadillas:

  • 2 tablespoons butter or olive oil

For the Dipping Sauces:

  • 1/3 cup salsa
  • 1/4 cup sour cream optional

Instructions

For the Quesadillas:

  1. On a large plate or cutting board, lay one flour tortilla. 

  2. Top the tortilla with ¼ of the cheese, ½ of the bacon slices, and ½ of the tomato slices. 

  3. Next add ½ of the avocado slices.  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.

  4. Next, top with ½ of the sliced jalapenos and add a couple dashes of pepper. 

  5. Top with about the same amount of cheese that was initially added to the tortilla. 

  6. Lastly, top with another tortilla. Then repeat the process with the rest of the same ingredients.

For Cooking the Quesadillas:

  1. Heat a medium size skillet on low to medium heat. 

  2. 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. 

  3. 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). 

  4. 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).

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

  6. To the pan, add the rest of the butter and repeat the cooking process for the other quesadilla. 

  7. Cut the quesadillas into quarters and serve right away while warm. 

For the Dipping Sauces:

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

Recipe Notes

TIP

  1. 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.

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8 Comments

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

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

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

  3. Holy Toledo! This looks amazing. Love the pictures!

  4. 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!