Bacon 'n' Egg Quesadillas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Rachael Ray Ingredients:
8 medium flour tortillas |
2 hass avocadoes |
1 tablespoon fresh lemon juice |
salt and pepper |
1/2 lb bacon |
8 large eggs |
8 ounces monterey jack pepper cheese, shredded (about 2 cups) |
1 (15 1/2 ounce) can black beans, rinsed |
Directions:
1. Place the tortillas in the oven in two stacks; heat to 200°. In a bowl, mash the avocados with the lemon juice; season with salt and pepper.
2. Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.
3. Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.
4. Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
5. In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes.
6. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.
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