Bacon and Egg Quesadillas |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 2 |
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Quesadillas de Tocino y Huevo, in '1,000 Mexican Recipes' by Marge Poore. Ingredients:
1 tablespoon unsalted butter |
2 green onions, chopped |
4 large eggs, beaten |
salt |
pepper |
4 slices cooked crisp bacon, broken into small pieces |
2 flour tortillas (8-9 inches) |
1/2 cup shredded monterey jack cheese (or oaxaca) |
vegetable oil |
Directions:
1. In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
2. 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.
3. Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
4. Fold tortillas in half; brush lightly with oil.
5. Wipe out the skillet (or use another clean skillet) and heat over medium heat.
6. Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
7. Serve hot.
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