Best 16 Mexican Bacon Quesadillas Recipes

BACON AND TOMATO QUESADILLAS

Steps:

• Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 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 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
• Cut the quesadilla into 4 wedges and serve with sour cream.

BACON QUESADILLA

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.

BARBEQUE BACON QUESADILLAS

Steps:

• Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
• Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
• Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

BACON AND HASH BROWN "QUESADILLA" WITH EGGS

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.

MEXICAN QUESADILLAS

Steps:

• Heat coals or gas grill. Place 1 tortilla on 30x12-inch piece of heavy-duty aluminum foil. Top with one-fourth of the tomato and chilies. Sprinkle with one-fourth of the cheese. Top with another tortilla.
• Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.
• Repeat with remaining tortillas, tomato, chilies and cheese. Cut each quesadilla into 6 wedges. Top with sour cream.

BACON QUESADILLAS RECIPE

Steps:

• Heat oven to 400°F.
• Place tortillas in single layer on baking sheet sprayed with cooking spray.
• Top half of each tortilla with 1/4 each of the remaining ingredients; fold in half. Press lightly to secure.
• Bake 8 to 10 min. or until edges are lightly browned.

BACON-JALAPENO QUESADILLAS

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-TOMATO QUESADILLAS

Steps:

• In a small bowl, combine the tomatoes, bacon and cheese., Spray cooking spray over one side of each tortilla. Place tortillas, sprayed side down, on a griddle. Spoon tomato mixture over half of each tortilla. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut each quesadilla into three wedges.

EASY BREAKFAST QUESADILLAS

Steps:

• In a small bowl, whisk eggs and egg substitute. Coat a large skillet with cooking spray. Add egg mixture; cook and stir over medium heat until completely set., Heat another large nonstick skillet coated with cooking spray; add one tortilla. Top with 1/3 cup cheese, scant 2 tablespoons bacon, 1 cup egg mixture and one tortilla. Cook over medium heat for 2-3 minutes on each side or until lightly browned., Repeat with remaining tortillas, cheese, bacon and eggs, spraying pan as needed. Cut each quesadilla into six wedges. Serve with salsa and sour cream.

CHILE, CHEESE AND BACON QUESADILLAS

Steps:

• Heat closed medium-size contact grill for 5 minutes. Place bacon crosswise on grill. Close grill. Grill 5 to 6 minutes or until crisp. Remove from grill; drain on paper towels. Scrape drippings from grill. Coarsely chop bacon.
• Sprinkle 4 tortillas with cheese. Top each with bacon, chiles, sliced olives, onion and remaining tortillas; press lightly.
• Place 1 quesadilla at a time on grill. Close grill. Grill 2 to 4 minutes or until light golden brown and cheese is melted. Cut each quesadilla into 4 wedges. Attach tomato or whole olive to top of each wedge with decorative toothpick.

BACON AND EGG QUESADILLAS

Steps:

• In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
• Add in the beaten eggs, salt and pepper to taste, and cook, stirring, until barely set; stir in the bacon; remove the pan from the heat.
• Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
• Fold tortillas in half; brush lightly with oil.
• Wipe out the skillet (or use another clean skillet) and heat over medium heat.
• Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
• Serve hot.

CHEESY BACON-BEAN QUESADILLAS

Steps:

• Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
• Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.

JALAPENO AND CANADIAN BACON BREAKFAST QUESADILLAS

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.

BEST BREAKFAST QUESADILLA

Steps:

• Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.
• Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.
• Lightly butter one side of each tortilla.
• Warm a separate, dry skillet over medium-low heat.
• Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla. Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.

BACON-GUACAMOLE QUESADILLAS

Steps:

• In medium bowl, roughly mash avocado with fork. Add remaining guacamole ingredients and mix together; set aside.
• In 8-inch skillet, cook bacon over medium heat until crisp; drain on paper towels.
• Place 4 tortillas on work surface. Divide guacamole evenly among the 4 tortillas, spreading to within 1/2 inch of edges. Divide bacon evenly among the 4 tortillas. Divide cheese among the 4 tortillas. Top each with another tortilla.
• In 10-inch skillet, heat 1 teaspoon of the oil over medium heat. Carefully transfer 1 of the quesadillas to skillet. Cook until browned, then turn over to brown second side.
• Repeat with remaining quesadillas, adding more oil to skillet as needed.
• Cut each quesadilla into wedges before serving.

MEXICAN BACON QUESADILLAS

Steps:

• Reserve 2 tablespoons bacon.
• In mixing bowl, combine remaining bacon, refried beans and 1/2 cup salsa, blend well.
• Spread 1/4 cup mixture onto half of each tortilla.
• Sprinkle with cheese.
• Fold tortillas in half over filling.
• In ungreased skillet, over medium heat, heat 2 filled tortillas at a time for 2 minutes on each side, or until cheese melts.
• Cut each tortilla into 4 triangles.
• Top with sour cream, green onions and reserved bacon.
• Serve immediately.