Bacon-And-Egg Quesadillas Recipe

Name: Bacon-And-Egg Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 2 tablespoons minced onion; 2 tablespoons finely chopped green bell pepper; 6 pickled jalapeno pepper slices, finely chopped; 1/2 teaspoon seasoned salt; 1/2 teaspoon seasoned pepper; 1/2 cup Ranch dressing; 1/2 cup salsa; 1 (8-ounce) package shredded Mexican four-cheese blend; 4 (10-inch) flour tortillas; 4 bacon slices, cooked and crumbled; 1/2 cup diced ham; Vegetable cooking spray

Servings: persons

6 large eggs
2 tablespoons minced onion
2 tablespoons finely chopped green bell pepper
6 pickled jalapeno pepper slices, finely chopped
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
1/2 cup Ranch dressing
1/2 cup salsa
1 (8-ounce) package shredded Mexican four-cheese blend
4 (10-inch) flour tortillas
4 bacon slices, cooked and crumbled
1/2 cup diced ham
Vegetable cooking spray

1
Whisk together first 6 ingredients. Cook in a lightly greased large skillet over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist. (Do not stir constantly.) Remove egg mixture from skillet, and set aside. Wipe skillet clean.
2
Stir together Ranch dressing and salsa; set aside.
3
Sprinkle 1/4 cup cheese evenly onto half of each tortilla; top evenly with one-fourth of egg mixture, bacon, and ham. Top each half with 1/4 cup additional cheese. Fold tortilla in half over filling, pressing gently to seal.
4
Heat skillet coated with cooking spray over medium-high heat. Add quesadillas, in 2 batches, and cook 3 to 4 minutes on each side or until golden brown. Serve with salsa mixture.

1321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 large eggs, 2 tablespoons minced onion, 2 tablespoons finely chopped green bell pepper, 6 pickled jalapeno pepper slices, finely chopped, and more.

Yes, Bacon-And-Egg Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon-And-Egg Quesadillas

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