Bacon, Avocado and Tomato Quesadillas
These bacon, avocado and tomato quesadillas are delicious for breakfast, lunch or dinner.
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.
About this Recipe
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.
About Serving
When cut into quarters, quesadillas make a great appetizer too.
Let’s check out the ingredients.
Jalapeno jack cheese, jalapeno, avocado, tomato, salsa, pepper, butter and…
…bacon and flour tortillas
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Bacon:
In a microwave bacon tray or skillet, cook the bacon.
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.
After the bacon is cooked crispy, set the pieces onto a paper towel-lined plate to drain off the excess grease.
Set aside.
Avocado:
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.
Tomato:
Slice the tomato as thin as possible and set aside.
Jalapeno Pepper:
Next, remove the stem and seeds from the jalapeno and slice it as thin as possible.
Set aside.
For the Quesadillas:
On a large plate or cutting board, lay one flour tortilla.
Then add 1/4 of the cheese to the tortilla.
Top with 1/2 of the bacon slices.
Then top with 1/2 of the tomato slices.
Next add 1/2 of the avocado slices.
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 1/2 of the sliced jalapenos.
Nacho-type jalapenos (in a jar) can also be used if preferred.
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.
Butter:
Heat a medium size skillet on low to medium heat.
Add 1/2 of the butter and as soon as it melts, add one of the quesadillas.
Warm:
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.
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.
Serve:
Cut each quesadilla in half.
Then into quarters.
Serve warm with…
…separate small dipping bowls of salsa…
…sour cream, or guacamole.
Thank you so much for stopping by CCC!
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Bacon, Avocado and Tomato Quesadillas
Ingredients
For the Quesadillas:
- 4 medium size flour tortillas
- 10 pieces of cooked crispy bacon
- 1 avocado cut in half lengthwise, seed removed, meat scooped out with a spoon and thinly sliced
- 1 large tomato thinly sliced
- 1 jalapeno pepper 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 Mexican salsa
- 1/4 cup sour cream optional
Instructions
For the Quesadillas:
- On a large plate or cutting board, lay one flour tortilla.
- Top the tortilla with 1/4 of the cheese, 1/2 of the bacon slices, and 1/2 of the tomato slices.
- Next add half 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.
- Next, top with 1/2 of the sliced jalapenos and add a couple dashes of pepper.
- 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.
For Cooking the Quesadillas:
- Heat a medium size skillet on low to medium heat.
- Add 1/2 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 of the quesadilla 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, cover with foil and set aside.
- To the pan, add the rest of the butter and repeat the cooking process for the other quesadilla.
- Cut the quesadillas into quarters and serve right away while warm.
For the Dipping Sauces:
- Serve with separate small dipping bowls of salsa, sour cream, or guacamole.
Notes
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.Serving Suggestions
Serve these quesadillas with a side of sour cream, salsa, guacamole and pico de gallo.
Recipes Made with Cheese
Here are more recipes with cheese you may like “Jalapeno and Cheese Taquitos“, “Chicken Fajita Quesadillas” and “Brie and Olive Tapenade Nachos“.
Mexican Food Recipes
More Mexican Food Recipes You May Like:
One-Skillet Enchilada Sauce Taco Meat
What is the knife that you are using to cut the quesadilla
Hi Silvia, it’s a big carving knife made by J.A. Henckels.
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.
Holy Toledo! This looks amazing. Love the pictures!
Glad you like it…thank you so much for stopping by. Have a great weekend.
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!
Thank you Tina!