Skip to main content
BREAKFAST QUESDILLAS


Ingredients
  • 1 pound Thin Bacon
  • Butter
  • 1 whole Onion, Diced
  • 1 whole Bell Pepper (any Color), Seeded And Diced
  • 1 whole Jalapeno, Seeded And Diced
  • 8 whole Eggs
  • 1/4 cup Half-and-half
  • Salt And Pepper, to taste
  • 6 whole Tortillas (regular Or Whole Grain)
  • 1-1/2 cup Freshly Grated Cheddar And Monterey Jack Cheese
  • Avocado Slices (optional)
  • Pico De Gallo, For Serving
  • Sour Cream, For Serving
Preparation Instructions
Note: This recipe makes 3 quesadillas, which should serve 6 people.
Fry the bacon, then remove it to a paper towel-lined plate. Pour off the excess grease.
Return the skillet to the stove over high heat. Add a couple of tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell pepper, and jalapeno. Stir it around and cook until the veggies are starting to soften and turning golden brown. Remove to a plate and set aside. Set the skillet back on the stove over medium-low heat.
Mix together the eggs, half-and-half, and salt and pepper in a bowl. Add 1 tablespoon of butter to the skillet, then pour in the eggs. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside.
To assemble the quesadillas, place a tortilla on a buttered griddle or skillet over medium-low heat. Add a layer of cheese, a layer of cooked veggies, a layer of bacon slices, a layer of eggs, a layer of avocado, and another layer of cheese. Top with a second tortilla.
Cook on both sides, flipping carefully, until the cheeses are totally melted and filling is hot. Repeat with the other tortillas and ingredients.

Slice the 3 quesadillas into four wedges each. Serve on a plate with sour cream and pico de gallo or salsa

Comments

Popular posts from this blog

Chicken Florentine Bowtie Pasta

2 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1 clove minced garlic 4 cups baby spinach leaves 2 cups cooked shredded chicken breast 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 Cups Philadelphia Cooking Creme 1 pound bowtie pasta or other small noodle 1 1/2 cups shredded mozzarella cheese 1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray. 2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine. 3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish...

BRILLANT!!!

Skinny Cauliflower Tots

I found this great recipe on Kourtney Kardashian's blog. I love finding healthy alternatives to try.  Cauliflower roasted is amazing so these should be as well . Skinny Cauliflower Tots Ingredients (All Organic/Non-GMO products): 2 1/2 cups raw cauliflower florets (about 2 cups when cooked) 1 large egg 1 large egg white 1/2 cup onion, diced 1 tsp garlic, minced 2 tbsp fresh parsley, minced 1/2 cup Colby Jack cheese, grated 1/2 cup seasoned Panko breadcrumbs salt and pepper, to taste Instructions: First, cook the cauliflower florets by pouring 1/4 inch of water into a large pan over medium heat. Once the water is simmering, reduce the heat to low and add the cauliflower. Cover with a lid and let simmer for about 5 minutes. The cauliflower should be tender, but not mushy when done. Preheat the oven to 400 degrees Fahrenheit. Chop the cauliflower into fine pieces and place 2 cups of the cauliflower pieces into a medium bowl. Add the remaining ingred...