Breakfast Quesadillas
- 1 pound thin bacon
- Butter, for the pan
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- 1/4 cup half-and-half
- 8 large eggs
- Salt and freshly ground black pepper
- 3/4 cup freshly grated Cheddar
- 3/4 cup freshly grated Monterey Jack cheese
- 6 whole-wheat tortillas
- Avocado slices, for topping, optional
- Sour cream, for serving
- Store-bought or homemade pico de gallo or salsa, for serving
- Fry the bacon in a skillet over medium heat until crisp.
- Remove to a paper towel-lined plate and pour off the excess grease.
- Return the skillet to the stove over high heat.
- Add a couple tablespoons of butter.
- When it's melted and the skillet is hot, add the onions, bell peppers and jalapenos.
- Stir the veggies around and cook until starting to soften and turn golden brown.
- Meanwhile, mix together the half-and-half, eggs and some salt and pepper in a bowl.
- Pour the egg mixture into the skillet with the veggies.
- Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done.
- Turn off the heat and set aside.
- To assemble the quesadillas, set a griddle or skillet over medium-low heat and add some butter.
- Toss together the grated Cheddar and Monterey Jack in a bowl.
- Put a tortilla on the griddle and add a layer of cheese, a layer of the cooked eggs and veggies, a layer of bacon slices, a layer of avocado if using and another layer of cheese.
- Top with a second tortilla.
- Cook on both sides, flipping carefully, until the cheeses are totally melted and the filling is hot.
- Repeat with the other tortillas and ingredients.
- Slice the 3 quesadillas into 4 wedges each.
- Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!
- ).
bacon, butter, onion, red bell pepper, jalapeno, eggs, salt, freshly grated cheddar, freshly grated monterey, tortillas, avocado, sour cream, salsa
Taken from www.foodnetwork.com/recipes/ree-drummond/breakfast-quesadillas.html (may not work)