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1
Cook the bacon in a small non-stick skilled over medium heat until crisp.
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2
Remove bacon and transfer to a pper towel to drain.
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3
Pour out all but 1 tablespoon of bacon fat, then return to medium heat.
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4
Add the minced shallots, pinch of salt and cook, stirring occasionally until softened, about 2 minutes.
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5
Transfer shallots to small bowl and set aside.
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6
Wipe out skillet with paper towels and return to medium-low heat and lightly toast each tortilla on ONE side (about 1 minute each).
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7
Slide the tortillas to a cutting board.
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8
Divide the cheese, bacon and shallots equally between the four tortillas; spreading the filling over half of each toritilla, leaving a 1/2-inch border around the edge.
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9
Top with jalapenos and/or adobo sauce.
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10
Fold the tortillas in half and press to flatten.
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11
Brush tops generously with oil and sprinkle lightly with salt.
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12
Place quesadillas in skillet, oiled side down and cook over medium-low heat until crisp and well browned, 1 or 2 minutes.
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13
Before flipping, brush tops of each with oil and sprinkle salt.
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14
Flip the quesadillas and continue to cook until the second sides are crsip and well browned, 1 to 2 minutes longer.
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15
Tranfer to cutting board and cool slightly before cutting in half.
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16
Serve with salsa and/or guacamole.
