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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is one of my reverse-engineered projects, that is to say, my version of quesadillas from one of the local pubs. Ingredients:
8 - 10 slices bacon |
1 large onion, finely diced |
8 oz fresh mushrooms, chopped |
1 cup shredded cheese (your choice... cheddar & jack are good) |
cooking oil |
6 (8-10 inch) flour tortillas |
sour cream |
salsa, heat of your choice |
guacamole |
Directions:
1. 1. In a large frying pan, cook the bacon until crisp; remove from pan and crumble, setting aside in a medium size dish. In the same pan, fry the onion and mushrooms, remove from pan with a slotted spoon and combine with the bacon. Roughly divide into three portions.
2. Now for the fun...
3. 2. Wipe out the frying pan and set over medium heat. Preheat oven to 200F deg. Have everything at the ready, including a large baking sheet or jelly roll pan, because tortillas can burn rather quickly.
4. 3. Spray the frying pan with nonstick spray, and put a tortilla in the pan for a few seconds. Allow to brown slightly, and turn with a spatula. Setting the frypan off the burner for a moment while assembling the quesadilla, place this tortilla on the baking sheet, and spread on some of the onion/mushroom/bacon mixture; sprinkle with one third of the shredded cheese.
5. 4. Now spray the pan again, and add another tortilla, browning on both sides; lay this one on top of the other filled tortilla. Set in the oven to keep warm while assembling other quesadillas.
6. 5. Repeat with remaining tortillas; when finished filling, keep in the oven until ready to serve.
7. 6. When ready to eat, cut each quesadilla into six wedges.
8. Yummmmmmmmmmmmmmmm!!!
9. SUGGESTED SIDES: Sour cream, salsa, guacamole, pico de gallo.
10. SUGGESTED GO WITH: Spanish Rice, Refried Beans
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