Bacon Avocado and Tomato Quesadillas

You can never have too many Mexican recipes, so give Bacon Avocado and Tomato Quesadillas a try. One serving contains 1098 calories, 43g of protein, and 89g of fat. For $3.44 per serving, you get a main course that serves 3. From preparation to the plate, this recipe takes roughly 45 minutes. If you have tomato, salsa, jack cheese, and a few other ingredients on hand, you can make it. 470 people found this recipe to be tasty and satisfying. It is brought to you by Cuopon Clipping Cook. With a spoonacular score of 91%, this dish is great. If you like this recipe, take a look at these similar recipes: Cheesy Chicken with Bacon and Avocado Quesadillas, Cheesy Chicken, Bacon & Avocado Quesadillas, and Chicken Bacon Avocado Quesadillas #SundaySupper.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Cook the bacon and set aside. Cut the avocado in have and remove the seed. Using a spoon, scoop out the avocado from the skin. Then, slice the avocado as thin as possible. Set aside. Slice the tomato as thin as possible. Next, remove the seeds from the jalapeno and slice it as thin as possible.Lay one flour tortilla on a plate or cutting board. Then top it with about ¼ of the cheese. Top with ½ of the bacon slices. Then top with ½ of the tomato slices. Next add ½ of the avocado slices. A quick tip; when the avocados are sliced thin it’s hard to pick them up without breaking them. An easy way to do this is to slide a knife under them to pick them up.Next top with ½ of the sliced jalapenos. Add a couple dashes of pepper. Next, top with about the same amount of cheese that was initially added to the tortilla. Lastly, top with another tortilla. Then repeat the process with the rest of the same ingredients.Heat a medium size skillet on low to medium heat. Add ½ of the butter and as soon as it melts, add one of the quesadillas. The idea is to cook each side just enough to melt the cheese. Use a spatula to peek under the side that's touching the skillet to make sure it’s not getting too brown (it should be a light golden color). As soon as the cheese starts to melt (on the side touching the skillet), carefully flip over the quesadilla to the other side (no need to add more butter at this point).When the cheese starts to melt on the side of the tortilla that is touching the skillet, remove the quesadilla and set aside. If you have some foil handy, cover the quesadilla that was just made to keep it warm. Then add the rest of the butter to the skillet, and repeat the cooking process for the other quesadilla. Cut into quarters. Serve with separate small dipping bowls of salsa, sour cream, or guacamole.

 

Step by step:

1. Cook the bacon and set aside.

2. Cut the avocado in have and remove the seed. Using a spoon, scoop out the avocado from the skin. Then, slice the avocado as thin as possible. Set aside. Slice the tomato as thin as possible. Next, remove the seeds from the jalapeno and slice it as thin as possible.Lay one flour tortilla on a plate or cutting board. Then top it with about ¼ of the cheese. Top with ½ of the bacon slices. Then top with ½ of the tomato slices. Next add ½ of the avocado slices. A quick tip; when the avocados are sliced thin it’s hard to pick them up without breaking them. An easy way to do this is to slide a knife under them to pick them up.Next top with ½ of the sliced jalapenos.

3. Add a couple dashes of pepper. Next, top with about the same amount of cheese that was initially added to the tortilla. Lastly, top with another tortilla. Then repeat the process with the rest of the same ingredients.

4. Heat a medium size skillet on low to medium heat.

5. Add ½ of the butter and as soon as it melts, add one of the quesadillas. The idea is to cook each side just enough to melt the cheese. Use a spatula to peek under the side that's touching the skillet to make sure it’s not getting too brown (it should be a light golden color). As soon as the cheese starts to melt (on the side touching the skillet), carefully flip over the quesadilla to the other side (no need to add more butter at this point).When the cheese starts to melt on the side of the tortilla that is touching the skillet, remove the quesadilla and set aside. If you have some foil handy, cover the quesadilla that was just made to keep it warm. Then add the rest of the butter to the skillet, and repeat the cooking process for the other quesadilla.

6. Cut into quarters.

7. Serve with separate small dipping bowls of salsa, sour cream, or guacamole.

Nutrition Information:

covered percent of daily need