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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6003_091310_quesadillas.jpg
Ingredients Ingredient Checklist Olive oil or nonstick cooking spray 8 (8-inch) flour tortillas 2 cups shredded Monterey jack cheese 1 (12- to 16-ounce) package thinly sliced bacon, cooked and crumbled 1/4 cup pickled jalapenos, finely chopped Sour cream, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6003_091310_quesadillas.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6003_091310_quesadillas.jpg
6003_091310_quesadillas.jpg
Ingredients
Ingredients
- Olive oil or nonstick cooking spray 8 (8-inch) flour tortillas 2 cups shredded Monterey jack cheese 1 (12- to 16-ounce) package thinly sliced bacon, cooked and crumbled 1/4 cup pickled jalapenos, finely chopped Sour cream, for serving
Directions
Lightly coat a medium skillet with olive oil or nonstick cooking spray and heat over high heat. Place 1 tortilla on a work surface and sprinkle with 1/4 cup cheese. Top with 1/4 of the bacon and 1 tablespoon jalapenos; top with a second tortilla.
Carefully transfer to skillet and cook until bottom tortilla is browned and cheese is melted, about 2 minutes. Turn and continue cooking until browned and filling is hot, about 2 minutes more. Transfer quesadilla to a cutting board and repeat process with remaining tortilla, cheese, bacon, and jalapenos.
Cut quesadillas into wedges and serve immediately with sour cream.
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All Reviews for Bacon-Jalapeno Quesadillas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bacon-Jalapeno Quesadillas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
