Bacon Jack And Jalapeno Quesadillas Recipes

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JALAPENO AND CANADIAN BACON BREAKFAST QUESADILLAS



Jalapeno and Canadian Bacon Breakfast Quesadillas image

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

3 tablespoons unsalted butter, divided
2 jalapeno peppers, seeded and chopped
3 slices Jones Dairy Farm Canadian Bacon, chopped
4 large eggs
2 tablespoons whole milk
1 teaspoon extra virgin olive oil
1 pinch sea salt
1 cup shredded Mexican blend cheese, divided
2 ounces cream cheese, softened
2 flour tortillas
2 green onions, sliced
1 tablespoon Sour cream
¼ teaspoon Salsa

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

BACON, JACK AND JALAPENO QUESADILLAS



Bacon, Jack and Jalapeno Quesadillas image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 14

1 Hass avocado, seeded and peeled
1 small garlic clove, minced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
5 slices bacon
1 large onion, chopped
1 garlic clove, minced
1 or 2 medium jalapeno peppers, stemmed, seeded and finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 large flour tortillas
1 pound jack cheese, grated
1/2 cup sour cream
Cilantro, for garnish

Steps:

  • Mash the avocado with the garlic, lemon juice and salt and pepper, to taste. Reserve covered in the refrigerator.
  • Preheat oven to 375 degrees F.
  • Cook the bacon in a medium saute pan until browned and crisp and transfer to a paper towel lined plate to drain. Crumble and reserve.
  • Pour off and reserve all the bacon fat. Saute the onion, garlic, and jalapeno seasoned with the cumin, coriander and salt and pepper, to taste, in a couple tablespoons bacon grease. On 2 tortillas sprinkle half of the grated cheese. Then layer equal amounts of the onion mixture, crumbled bacon, and the remaining grated cheese. Top with the other 2 tortillas.
  • Fry quesadillas in bacon grease turning until cheese is fully melted and the tortillas are crisp, about 5 minutes.
  • Cut into wedges and serve with the guacamole, sour cream and cilantro on top.

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.

BACON CHEDDAR JALAPENOS



Bacon Cheddar Jalapenos image

Take these cheesy, fiery appetizers straight to the grill so you can add a touch of smoke. We pass them with bowls of guacamole and sour cream. -Wayne E. Barnes, Montgomery, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 5

1 cup shredded cheddar cheese
3 ounces cream cheese, softened
24 jalapeno peppers (3 inches)
12 bacon strips, halved
Optional: Guacamole and sour cream

Steps:

  • In a small bowl, mix the cheddar and cream cheese. Cut and discard tops from jalapenos; remove the seeds. Fill each with 2 teaspoons cheese mixture. Wrap each pepper with a bacon piece; secure with a toothpick., Grill jalapeños, covered, over medium heat 8-10 minutes or until bacon is crisp, turning frequently. If desired, serve with guacamole and sour cream.

Nutrition Facts : Calories 56 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 116mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

BACON-JALAPENO QUESADILLAS



Bacon-Jalapeno Quesadillas image

"Mad Hungry" host Lucinda Scala Quinn developed this easy recipe exclusively for "The Martha Stewart Show" season premiere, with input from her bacon-loving sons.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

Olive oil or nonstick cooking spray
8 (8-inch) flour tortillas
2 cups shredded Monterey jack cheese
1 (12- to 16-ounce) package thinly sliced bacon, cooked and crumbled
1/4 cup pickled jalapenos, finely chopped
Sour cream, for serving

Steps:

  • Lightly coat a medium skillet with olive oil or nonstick cooking spray and heat over high heat. Place 1 tortilla on a work surface and sprinkle with 1/4 cup cheese. Top with 1/4 of the bacon and 1 tablespoon jalapenos; top with a second tortilla.
  • Carefully transfer to skillet and cook until bottom tortilla is browned and cheese is melted, about 2 minutes. Turn and continue cooking until browned and filling is hot, about 2 minutes more. Transfer quesadilla to a cutting board and repeat process with remaining tortilla, cheese, bacon, and jalapenos.
  • Cut quesadillas into wedges and serve immediately with sour cream.

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

CARAMELIZED ONION AND JALAPENO QUESADILLAS



Caramelized Onion and Jalapeno Quesadillas image

This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.

Provided by ALICIA26

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 6

1 tablespoon butter
1 large onion, chopped
2 jalapeno peppers, chopped
2 tablespoons vegetable oil, or as needed
4 (10 inch) flour tortillas
1 cup shredded Mexican cheese blend

Steps:

  • Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
  • Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g

JALAPENO POPPER QUESADILLAS



Jalapeno Popper Quesadillas image

Jalapeno poppers stuffed inside quesadillas are a simple and fast solution when you're too busy to cook. If you like recipes with heat, this one's for you. -Rebecca Nisewonder, Richmond, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

8 flour tortillas (8 inches)
1 carton (8 ounces) spreadable cream cheese
1/2 pound bacon strips, cooked and crumbled
5 jalapeno peppers, seeded and finely chopped
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 400°. Place half of the tortillas on two greased baking sheets. Spread with cream cheese; sprinkle with bacon, jalapeno and cheese. Top with remaining tortillas., Bake 8-10 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 801 calories, Fat 47g fat (23g saturated fat), Cholesterol 115mg cholesterol, Sodium 1423mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 4g fiber), Protein 33g protein.

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