Bacon And Cheese Quesadillas For Two Recipes

BACON AND TOMATO QUESADILLAS

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.

BACON QUESADILLA

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.

TWO-CHEESE QUESADILLAS

Steps:

• Place tortillas on a griddle. Sprinkle each tortilla with the cheeses, tomatoes, green pepper and onion. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and sour cream.,

BACON QUESADILLAS RECIPE

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.

BEST BREAKFAST QUESADILLA

Steps:

• Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
• Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
• Lightly butter one side of each tortilla.
• Warm a separate, dry skillet over medium-low heat.
• Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.

BACON AND CHEESE QUESADILLAS FOR TWO

Steps:

• Cook the bacon in a small non-stick skilled over medium heat until crisp.
• Remove bacon and transfer to a pper towel to drain.
• Pour out all but 1 tablespoon of bacon fat, then return to medium heat.
• Add the minced shallots, pinch of salt and cook, stirring occasionally until softened, about 2 minutes.
• Transfer shallots to small bowl and set aside.
• Wipe out skillet with paper towels and return to medium-low heat and lightly toast each tortilla on ONE side (about 1 minute each).
• Slide the tortillas to a cutting board.
• Divide the cheese, bacon and shallots equally between the four tortillas; spreading the filling over half of each toritilla, leaving a 1/2-inch border around the edge.
• Top with jalapenos and/or adobo sauce.
• Fold the tortillas in half and press to flatten.
• Brush tops generously with oil and sprinkle lightly with salt.
• Place quesadillas in skillet, oiled side down and cook over medium-low heat until crisp and well browned, 1 or 2 minutes.
• Before flipping, brush tops of each with oil and sprinkle salt.
• Flip the quesadillas and continue to cook until the second sides are crsip and well browned, 1 to 2 minutes longer.
• Tranfer to cutting board and cool slightly before cutting in half.
• Serve with salsa and/or guacamole.