Bacon Quesadillas Recipes

Steps:

• Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.

Steps:

• Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
• Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
• Cut the quesadilla into 4 wedges and serve with sour cream.

Steps:

• Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
• Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
• Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

Steps:

• Heat oven to 400°F.
• Place tortillas in single layer on baking sheet sprayed with cooking spray.
• Top half of each tortilla with 1/4 each of the remaining ingredients; fold in half. Press lightly to secure.
• Bake 8 to 10 min. or until edges are lightly browned.

Steps:

• Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.
• Quesadillas: Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.
• Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.
• To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.
• Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.
• Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.

Steps:

• Reserve 2 tablespoons bacon.
• In mixing bowl, combine remaining bacon, refried beans and 1/2 cup salsa, blend well.
• Spread 1/4 cup mixture onto half of each tortilla.
• Sprinkle with cheese.
• Fold tortillas in half over filling.
• In ungreased skillet, over medium heat, heat 2 filled tortillas at a time for 2 minutes on each side, or until cheese melts.
• Cut each tortilla into 4 triangles.
• Top with sour cream, green onions and reserved bacon.
• Serve immediately.

Steps:

• In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
• Add in the beaten eggs, salt and pepper to taste, and cook, stirring, until barely set; stir in the bacon; remove the pan from the heat.
• Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
• Fold tortillas in half; brush lightly with oil.
• Wipe out the skillet (or use another clean skillet) and heat over medium heat.
• Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
• Serve hot.