-
1
In a small bowl stir together the Ranch dressing with the salsa; mix to combine then season with a small amount of salt if desired; cover and chill.
-
2
In a bowl whisk together the eggs and whipping cream until well blended; season with salt and pepper to taste.
-
3
Add in the green onions, bell pepper and chopped pickled jalapenos; mix to combine.
-
4
Heat butter in a large skillet over medium heat.
-
5
Add in the egg mixture; cook without stirring.
-
6
Lift the eggs on the bottom using a spatula to allow more batter to run along the sides of the pan to cook.
-
7
Cover the skillet and continue to cook until the eggs are thickened and set but still moist (do not stir and make certain not to overcook the eggs).
-
8
Slide the eggs onto a large glass plate; set aside.
-
9
Sprinkle about 1/3 cup grated cheese over each tortilla, then top with a fourth of egg mixture.
-
10
Sprinkle with crumbled cooked bacon and then cubed ham.
-
11
Top with about 1/4 cup shredded cheese, then fold the tortilla in half over the filling, press gently to seal.
-
12
Heat a small amount of oil over medium-high heat in a skillet or coat with cooking spray.
-
13
Using a large spatula carefully add in one or two quesadillas at a time and cook for about 3 minutes on each side, or until light golden brown.
-
14
Serve with the salsa mixture.
-
15
Delicious!
