BACON AND HASH BROWN "QUESADILLA" WITH EGGS
I have always made my quesadillas by layering the ingredients with tortillas and baking them, rather than pan-frying. I find the resulting quesadilla to be far lighter, crisper, and suitable for overstuffing-such as here, with smoky bacon and crispy shreds of hash brown potatoes. Add a fried egg and a smattering of fresh tomato salsa, and you've got the best Mexican breakfast sandwich.
Provided by Bobby Flay
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
- Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
- Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
- Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
- When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
- Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
- Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.
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.
BACON AND TOMATO QUESADILLAS
Make and share this Bacon and Tomato Quesadillas recipe from Food.com.
Provided by Timothy H.
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- •Layer on half of each tortilla: ¼ cup cheese, 2 tablespoons RED GOLD® PETITE DICED TOMATOES with CHIPOTLE. 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 ½ 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 420.6, Fat 26.9, SaturatedFat 12.3, Cholesterol 55, Sodium 819.1, Carbohydrate 31.2, Fiber 1.8, Sugar 3.6, Protein 13.3
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.
QUICK BACON & TOMATO QUESADILLA
Quick? We'll say! This cheesy bacon and tomato quesadilla is ready to savor in just minutes. Now that's our kind of fast food!
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Place tortilla on microwaveable plate; top with remaining ingredients.
- Microwave on HIGH 45 sec. or until cheese begins to melt. Fold tortilla in half.
- Cut into wedges.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 850 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 1 g, Protein 14 g
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- Place the following on one half of each tortilla: 1/4 cup cheese, 2 tablespoons tomatoes, 1 tablespoon bacon, and 1 tablespoon basil, if desired. Fold each tortilla in half to form a half circle.
- Coat large skillet with cooking spray. Cook each quesadilla over medium-low heat until cheese is melted and tortilla is lightly browned, about 1 1/2 minutes on each side.
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