Bacon And Tomato Quesadillas Recipes

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BACON AND TOMATO QUESADILLAS



Bacon and Tomato Quesadillas image

It's like a Mexican version of a BLT! You choose whether you want it smoky or zesty by the flavor of petite diced tomatoes you use. Crispy bacon and fresh basil add a new variation to the classic quesadilla. A perfect party finger food or quick snack.

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 20m

Yield 8

Number Of Ingredients 7

8 (8 inch) flour tortillas
2 cups shredded Mexican blend cheese
1 (10 ounce) can RED GOLD® Petite Diced Tomatoes with Chipotle
8 slices bacon, cooked and crumbled
½ cup chopped fresh basil
2 tablespoons vegetable oil
Sour cream

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.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 31.1 g, Cholesterol 38.2 mg, Fat 20.2 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 9.6 g, Sodium 733.1 mg

BACON-TOMATO QUESADILLAS



Bacon-Tomato Quesadillas image

Kids of all ages will go crazy for these appetizers that taste like a BLT. They're crisp on the outside...and ooey, gooey and oh-so-good inside!-Virginia Warner, Carson City, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 5

4 medium tomatoes, seeded and finely chopped
8 bacon strips, cooked and crumbled
1 cup shredded Mexican cheese blend
4 flour tortillas (8 inches)
Cooking spray

Steps:

  • In a small bowl, combine the tomatoes, bacon and cheese., Spray cooking spray over one side of each tortilla. Place tortillas, sprayed side down, on a griddle. Spoon tomato mixture over half of each tortilla. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut each quesadilla into three wedges.

Nutrition Facts : Calories 120 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

BACON AND HASH BROWN "QUESADILLA" WITH EGGS



Bacon and Hash Brown

I have always made my quesadillas by layering the ingredients with tortillas and baking them, rather than pan-frying. I find the resulting quesadilla to be far lighter, crisper, and suitable for overstuffing-such as here, with smoky bacon and crispy shreds of hash brown potatoes. Add a fried egg and a smattering of fresh tomato salsa, and you've got the best Mexican breakfast sandwich.

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 21

2 large russet potatoes (2 pounds), scrubbed
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, plus more for brushing
2 large Spanish onions, halved and thinly sliced
1 poblano chile, roasted and finely diced
1 tablespoon plus 2 teaspoons ancho chile powder
13 pound thick-cut bacon, diced
12 (6-inch) flour tortillas
2 12 cups grated Monterey Jack cheese
2 tablespoons unsalted butter
4 large eggs
Fresh Tomato Salsa, recipe follows
2 tablespoons finely chopped fresh chives
2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
12 red onion, halved and thinly sliced
1 jalapeno, finely diced
2 tablespoons fresh lime juice
2 tablespoons canola oil
2 teaspoons honey
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
  • Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
  • Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
  • Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
  • Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
  • When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
  • Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
  • Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.

TOMATO AND CHEESE QUESADILLA



Tomato and Cheese Quesadilla image

A very easy to make lunch. If following a gluten free diet ensure gluten-free corn tortillas are used. You can make these in your frypan or flat sandwich toaster (the type that does not cut your bread). You can also add cooked shredded chicken, ham, avocado,onion, capsicums/peppers, herbs, salsa, chilli sauce-basically any ingredients that you would like in a toasted sandwich.

Provided by Jubes

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

2 corn tortillas or 2 wheat flour tortillas
1/4 cup shredded cheese
1 sliced tomatoes

Steps:

  • Place one tortilla on a plate.
  • Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
  • Top with the remaining tortilla.
  • Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
  • Once the filling has warmed and the tortillas lightly toasted-it's done.
  • Wait a minute and then carefully slice through and enjoy.

BACON QUESADILLA



Bacon Quesadilla image

This fuss-free quesadilla is so tasty, you'll feel like you're treating yourself. This makes a great snack for one. You can double or triple the ingredients if needed. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1 serving.

Number Of Ingredients 6

1 tablespoon butter, softened
2 flour tortillas (6 inches)
1/4 cup shredded Colby-Monterey Jack cheese
2 bacon strips, cooked and crumbled
1 tablespoon salsa
Sour cream, guacamole and additional salsa, optional

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.

Nutrition Facts : Calories 388 calories, Fat 23g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 1000mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.

QUICK BACON & TOMATO QUESADILLA



Quick Bacon & Tomato Quesadilla image

Quick? We'll say! This cheesy bacon and tomato quesadilla is ready to savor in just minutes. Now that's our kind of fast food!

Provided by My Food and Family

Categories     Meal Recipes

Time 5m

Yield 1 serving

Number Of Ingredients 4

1 flour tortilla (10 inch)
1/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp. OSCAR MAYER Real Bacon Bits
2 tomato slices

Steps:

  • Place tortilla on microwaveable plate; top with remaining ingredients.
  • Microwave on HIGH 45 sec. or until cheese begins to melt. Fold tortilla in half.
  • Cut into wedges.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 850 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 1 g, Protein 14 g

CHILE, CHEESE AND BACON QUESADILLAS



Chile, Cheese and Bacon Quesadillas image

Head south of the border in just 20 minutes with these cheesy quesadillas, loaded with bacon and Old El Paso green chilies, made on your contact grill.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

8 slices bacon
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 can (2.25 oz) sliced ripe olives, drained
2 tablespoons finely chopped red onion, if desired
Cherry tomatoes or pitted large ripe olives, if desired

Steps:

  • Heat closed medium-size contact grill for 5 minutes. Place bacon crosswise on grill. Close grill. Grill 5 to 6 minutes or until crisp. Remove from grill; drain on paper towels. Scrape drippings from grill. Coarsely chop bacon.
  • Sprinkle 4 tortillas with cheese. Top each with bacon, chiles, sliced olives, onion and remaining tortillas; press lightly.
  • Place 1 quesadilla at a time on grill. Close grill. Grill 2 to 4 minutes or until light golden brown and cheese is melted. Cut each quesadilla into 4 wedges. Attach tomato or whole olive to top of each wedge with decorative toothpick.

Nutrition Facts : Calories 610, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 17 g, ServingSize 1 Quesadilla, Sodium 1490 mg, Sugar 2 g, TransFat 1/2 g

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