These bacon, avocado and tomato quesadillas are delicious for breakfast, lunch or dinner.

Bacon Avocado Quesadilla on plate

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

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

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

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.

Quesadilla Ingredients

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

Quesadilla Ingredients

…bacon and flour tortillas

HOW TO MAKE THIS RECIPE

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

Bacon:

Raw Bacon in Pan

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

Raw Bacon in 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.

Avocado:

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 on cutting board

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

Tomato:

Sliced Tomatoes on cutting board

Slice the tomato as thin as possible and set aside.

Jalapeno Pepper:

Sliced Jalapeno on cutting board

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

For the Quesadillas:

Sliced jalapeno Cheese on plate

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

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

Bacon and Cheese on tortilla

Top with ½ of the bacon slices.

Sliced Tomato and Bacon on tortilla

Then top with ½ of the tomato slices.

Avocado and Tomatoes on tortilla

Next add ½ of the avocado slices.

Avocado and Tomatoes on tortilla

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 and Avocado on tortilla

Next top with ½ of the sliced jalapenos.

Jalapeno and Tomatoes on tortilla

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

Jalapeno and Avocado on tortilla

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 on Quesadilla

Lastly, top with another tortilla.

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

Butter:

Melting Butter in Pan

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.

Warm:

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.

Serve:

Cut Quesadilla on cutting board

Cut each quesadilla in half.

Cut Quesadilla on cutting board

Then into quarters.

Cut Quesadilla on cutting board

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

Bacon Quesadilla on board

Then it’s time to eat.

Bacon Quesadilla on plate

And enjoy each cheesy bite.

Bacon Quesadilla on board

Bacon Quesadilla on plate

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

Bacon, Avocado and Tomato Quesadillas

These bacon, avocado and tomato quesadillas are delicious for breakfast, lunch or dinner.
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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.