BACON, JACK AND JALAPENO QUESADILLAS
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-JALAPENO QUESADILLAS
"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
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 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 POPPER QUESADILLAS
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
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.
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
JALAPENO POPPER QUESADILLAS
This is a great alternative to deep-fried jalapeno poppers that's much easier to make and healthier too. Slice into small wedges to use as an appetizer, or enjoy as light meatless Monday dinner.
Provided by laurieish
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
- Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
- Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
- Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 41.4 g, Cholesterol 63.5 mg, Fat 27.8 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 797.5 mg, Sugar 2.8 g
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.
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