Bacon Avocado Quesadillas Recipe

5 1 1
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Bacon Avocado Quesadillas Recipe

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5 1 1
Publisher Photo
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!
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Bacon Avocado Quesadillas in Quick Cooking November/December 2002, p63

Nutritional Facts

1 each: 722 calories, 56g fat (25g saturated fat), 88mg cholesterol, 960mg sodium, 34g carbohydrate (2g sugars, 3g fiber), 23g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Bacon Avocado Quesadillas in Quick Cooking November/December 2002, p63

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MY REVIEW
jmkasprak User ID: 2880256 60273
Reviewed Jun. 8, 2011

"This was my first time making quesadillas. I learned that buttering the tortillas is what makes them so nice and crispy. The only trouble I had was flipping them over."

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