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Bacon Quesadilla
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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:

  • On a large plate or cutting board, lay one flour tortilla. 
  • Top the tortilla with ¼ of the cheese, ½ of the bacon slices, and ½ of the tomato slices. 
  • 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.
  • Next, top with ½ 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 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, 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

  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.