| Level: | Easy |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 6 servings |
Ingredients
- 1 pound thin bacon
- Butter, for the pan
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- 1/4 cup half-and-half
- 8 large eggs
- Salt and freshly ground black pepper
- 3/4 cup freshly grated Cheddar
- 3/4 cup freshly grated Monterey Jack cheese
- 6 whole-wheat tortillas
- Avocado slices, for topping, optional
- Sour cream, for serving
- Store-bought or homemade pico de gallo or salsa, for serving
Instructions
- Fry the bacon in a skillet over medium heat until crisp. Remove to a paper towel-lined plate and pour off the excess grease.
- Return the skillet to the stove over high heat. Add a couple tablespoons of butter. When it’s melted and the skillet is hot, add the onions, bell peppers and jalapenos. Stir the veggies around and cook until starting to soften and turn golden brown.
- Meanwhile, mix together the half-and-half, eggs and some salt and pepper in a bowl. Pour the egg mixture into the skillet with the veggies. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside.
- To assemble the quesadillas, set a griddle or skillet over medium-low heat and add some butter. Toss together the grated Cheddar and Monterey Jack in a bowl. 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. Top with a second tortilla. Cook on both sides, flipping carefully, until the cheeses are totally melted and the filling is hot. Repeat with the other tortillas and ingredients.
- Slice the 3 quesadillas into 4 wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!).
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 756 |
| Total Fat | 56 g |
| Saturated Fat | 22 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 343 mg |
| Sodium | 1197 mg |
Reviews
I don’t usually eat breakfast but always cook for hubby. I had to try these..was not disappointed. I will make this for company.
Just made this morning
Can’t wait to try it. She prepares a very good variety of food for her family.
Made it for breakfast today, we loved it. Easy to make, delicious and filling. We added the avocado and topped with pico de gallo and sour cream. Winner!
Made this for brunch today and it was amazing!
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so good
I make these for my college student all of the time. I make a batch freeze and label them and he takes them back to school and heats up for snacks.
These are super easy and you can put different things in them.
I have done several. This is another Ree winner.
As far as the printing just hit the print icon and it goes straight to my printer shows what page or pages are going to print. My ipad is linked to my printer.
Yum! Easy, SUPER filling, and delicious! I served these with my easy, go-to, homemade, restaurant-style salsa, as well as fruit salad (per Ree’s suggestion in her cookbook). I am a HUGE quesadilla fan, and so I am more than willing to give any interesting quesadilla recipes a shot.
Simple easy and delicious!