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Bacon Avocado Quesadillas

 Bacon Avocado Quesadillas
Chock-full of bacon, mushrooms, tomato, cheese and avocado, these must-try mainstays come from Janet Lipner of Chicago, Illinois. Topped with salsa and sour cream, they're terrific!
2-4 ServingsPrep/Total Time: 20 min.


  • 8 bacon strips, diced
  • 1/2 pound fresh mushrooms, sliced
  • 1 to 2 tablespoons butter, softened
  • 4 flour tortillas (8 inches)
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 1 medium tomato, chopped
  • 1 ripe avocado, peeled and sliced
  • Sour cream and salsa, optional


  • In a large skillet, cook the bacon over medium heat until crisp.
  • Remove to paper towels. Drain, reserving 1 tablespoon drippings.
  • saute mushrooms in the drippings.
  • Spread butter over one side of each tortilla. Place two tortillas,
  • buttered side down, on a griddle or skillet. Top with bacon,
  • mushrooms, cheese, tomato and avocado. Cover with remaining
  • tortillas, buttered side up.
  • Cook over low heat for 1-2 minutes or until golden brown. Turn and
  • cook 1-2 minutes longer or until the cheese is melted. Cut into
  • wedges. Serve with sour cream and salsa if desired. Yield: 2-4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 722 calories, 56 g fat (25 g saturated fat), 88 mg cholesterol, 960 mg sodium,

2 of 2

Bacon Avocado Quesadillas (continued)

Nutritional Facts: 34 g carbohydrate, 3 g fiber, 23 g protein.