Recipe courtesy of Brian Schultz
Recipe courtesy of Brian Schultz
Watch how to make this recipe.
Bacon, Jack and Jalapeno Quesadillas
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 servings
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 2 servings
Ingredients
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
4 large flour tortillas
1 pound jack cheese, grated
1/2 cup sour cream
Cilantro, for garnish
Directions
- 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.
