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1
Fry the bacon in a skillet over medium heat until crisp.
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2
Remove to a paper towel-lined plate and pour off the excess grease.
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3
Return the skillet to the stove over high heat.
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4
Add a couple tablespoons of butter.
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5
When it's melted and the skillet is hot, add the onions, bell peppers and jalapenos.
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6
Stir the veggies around and cook until starting to soften and turn golden brown.
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7
Meanwhile, mix together the half-and-half, eggs and some salt and pepper in a bowl.
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8
Pour the egg mixture into the skillet with the veggies.
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9
Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done.
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10
Turn off the heat and set aside.
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11
To assemble the quesadillas, set a griddle or skillet over medium-low heat and add some butter.
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12
Toss together the grated Cheddar and Monterey Jack in a bowl.
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13
Put a tortilla on the griddle and add a layer of cheese, a layer of the cooked eggs and veggies, a layer of bacon slices, a layer of avocado if using and another layer of cheese.
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14
Top with a second tortilla.
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15
Cook on both sides, flipping carefully, until the cheeses are totally melted and the filling is hot.
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16
Repeat with the other tortillas and ingredients.
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17
Slice the 3 quesadillas into 4 wedges each.
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18
Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!
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19
).
