Bacon, Jack and Jalapeno Quesadillas

Total Time:
30 min
15 min
15 min

2 servings

  • Guacamole:
  • 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
  • Kosher salt and freshly ground black pepper
  • 4 large flour tortillas
  • 1 pound jack cheese, grated
  • 1/2 cup sour cream
  • Cilantro, for garnish
  • Guacamole: 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.

  • Click here to view Food Network Kitchen's healthier version of this recipe.

  • Click here to submit a recipe to be made over.

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