In yesterday's post, I touched on trying to blog ALL my old recipes from before 2015 that have yet to make to the blog. This recipe has actually been scheduled countless times, but I never finished typing up the recipe or post body itself, so it got moved and moved and moved. This one was made in May of 2014 just like yesterday's post. It is way overdue to show up on the blog.
It's a fairly simple recipe that I adapted from Food Network and the quesadilla wedges are fabulous topped or dipped with salsa and sour cream. I love making quesadillas for lunch on the weekends - it's such a quick meal to make and I rarely mess them up like other foods (burnt grilled cheese, anyone?). This quesadilla recipe has bacon and jalapeno in it, so it almost tastes like a jalapeno popper. :)
What you need:
- 1 pkg. bacon
- Green onions, thinly sliced
- 1 jalapeno, seeded and diced
- Garlic powder
- Ground cumin
- Flour tortillas
- Shredded Monterey Jack cheese
- Sour cream, guacamole, salsa, etc. for serving, if desired
- Cook bacon in a skillet or on a griddle and remove to a paper-towel lined plate. Cool until you can handle it and then crumble or roughly chop the bacon.
- In a skillet that has been sprayed with nonstick spray, place one tortilla down, sprinkle one side with cheese, a few green onions, a little jalapeno, and a little bacon. Sprinkle garlic and cumin on top. Then fold the empty half over the toppings.
- Cook on medium heat until lightly browned on each side.
- Cut with a pizza cutter into 4 pieces and serve up with sour cream, guacamole, and/or salsa, if you wish.
- Tip: I like to spray my tortilla on one side before placing in the skillet to fill. I find it browns nicely and more evenly that way.
Recipe heavily adapted from Food Network Kitchens
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