BACON-GUACAMOLE QUESADILLAS
These mouthwatering 30-minute quesadillas are filled with homemade guacamole, cheddar cheese and bacon.
Provided by By Deborah Harroun
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In medium bowl, roughly mash avocado with fork. Add remaining guacamole ingredients and mix together; set aside.
- In 8-inch skillet, cook bacon over medium heat until crisp; drain on paper towels.
- Place 4 tortillas on work surface. Divide guacamole evenly among the 4 tortillas, spreading to within 1/2 inch of edges. Divide bacon evenly among the 4 tortillas. Divide cheese among the 4 tortillas. Top each with another tortilla.
- In 10-inch skillet, heat 1 teaspoon of the oil over medium heat. Carefully transfer 1 of the quesadillas to skillet. Cook until browned, then turn over to brown second side.
- Repeat with remaining quesadillas, adding more oil to skillet as needed.
- Cut each quesadilla into wedges before serving.
Nutrition Facts : ServingSize 1 Serving
BACON AND TOMATO QUESADILLAS
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
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 QUESADILLA
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
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.
SPICY BACON GUACAMOLE
Provided by Food Network Kitchen
Time 25m
Yield 6 to 8 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Place the bacon in a large skillet and set over medium heat. Cook, turning, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined-plate to drain.
- Meanwhile, halve and pit the avocados. Scoop the avocado into a medium bowl and add the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until combined but still a bit chunky. Add the red onions, pickled jalapenos, brine and tomatoes, reserving a few pieces of tomato and some jalapenos for garnish.
- Crumble the bacon into the bowl, saving a spoonful for garnish, and stir together to combine. Garnish with the reserved bacon, tomato, jalapenos and a few squeezes of lime. Serve with tortilla chips.
BACON JACK AND JALAPENO QUESADILLAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings, guacamole: 1 cup
Number Of Ingredients 18
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.
JALAPENO AND CANADIAN BACON BREAKFAST QUESADILLAS
Make these quesadillas as spicy as you'd like by adjusting the amount of jalapeño. Complete with Canadian Bacon, eggs and cheese, you can't go wrong.
Provided by Jones Dairy Farm
Categories Trusted Brands: Recipes and Tips Jones Dairy Farm
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- In non-stick omelet pan, melt 1 tablespoon butter over medium heat.
- Add peppers and cook for 2-3 minutes, tossing frequently. Add Canadian Bacon and cook for another 1-2 minutes, tossing frequently. Remove to paper-towel lined plate.
- In medium mixing bowl, whisk together eggs and milk, beating until frothy.
- Wipe out omelet pan, add 1 tablespoon butter and extra virgin olive oil to pan and heat over medium low heat.
- Once butter is melted, pour in eggs. Sprinkle sea salt over eggs and let sit for about 3 minutes, adjusting temperature as necessary to ensure a low, slow cook without burning the bottom. Once sides are set but middle is still wet, sprinkle 1/3 cup cheese, peppers and Canadian Bacon over eggs. Cook for 1 minute, then loosen edges with silicone spatula and flip eggs. Aim for mostly one large piece of egg, any cracks will slightly repair when other side cooks. Cook until bottom is set, 2-3 minutes, then slide onto plate and set aside.
- Spread cream cheese over tortillas.
- Place cast iron skillet over medium heat and add 1/2 tablespoon butter. Once melted, place prepared tortilla in pan, cream cheese side up. Sprinkle 1/3 cup cheese over entire surface and place half of the eggs over one half of tortilla. Sprinkle half of green onions over eggs. Cook over medium to medium-low heat until cheese is melted, then fold in half.
- Remove to cutting board and let sit for 1-2 minutes before slicing. Repeat with other tortilla and remaining eggs. Serve with sour cream and salsa.
Nutrition Facts : Calories 838.7 calories, Carbohydrate 34 g, Cholesterol 517.1 mg, Fat 62 g, Fiber 2.4 g, Protein 37.6 g, SaturatedFat 34.8 g, Sodium 1310.1 mg, Sugar 2.7 g
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