Bacon Avocado Quesadillas Food

BACON, JACK AND JALAPENO QUESADILLAS

Steps:

• Mash the avocado with the garlic, lemon juice and salt and pepper, to taste. Reserve covered in the refrigerator.
• Preheat oven to 375 degrees F.
• Cook the bacon in a medium saute pan until browned and crisp and transfer to a paper towel lined plate to drain. Crumble and reserve.
• Pour off and reserve all the bacon fat. Saute the onion, garlic, and jalapeno seasoned with the cumin, coriander and salt and pepper, to taste, in a couple tablespoons bacon grease. On 2 tortillas sprinkle half of the grated cheese. Then layer equal amounts of the onion mixture, crumbled bacon, and the remaining grated cheese. Top with the other 2 tortillas.
• Fry quesadillas in bacon grease turning until cheese is fully melted and the tortillas are crisp, about 5 minutes.
• Cut into wedges and serve with the guacamole, sour cream and cilantro on top.

BACON, EGG & AVOCADO SANDWICHES

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings., In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper. , Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.

BACON, BLUE AND AVOCADO QUESADILLA

Steps:

• Top flour tortilla in listed order, spreading the cheese over the entire surface, and the rest of the fillings over half of the surface.
• Nestle the slice of tomato in the curve of each slice of avocado.
• Brown quesadilla on a medium grill. Fold in half, cut into thirds.
• Serve with 1/4 C Avocado Ranch Dressing.
• Avocado Ranch Dressing:.
• Dice California avocado. Blend avocado, Ranch dressing, and parsley, freshly chopped until smooth, stopping to scrape down sides.
• Yield 2 1/2°C.

BACON JACK AND JALAPENO QUESADILLAS

Steps:

• Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.
• Quesadillas: Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.
• Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.
• To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.
• Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.
• Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.

CRAB AND AVOCADO QUESADILLA

Steps:

• If you're cooking this in panni press or toaster oven, put the ingredients on one half of the tortilla. If you're using a microwave or oven, spread them out over the whole tortilla.
• Sprinkle the cheese on the tortilla.
• Put the crab on.
• Put the avocado slices on.
• Snip small circles of the green part of the green onion onto the tortilla.
• Season, to taste, with salt and pepper.
• Put on a dash of nutmeg or chilli powder, if you like.

JALAPENO AND CANADIAN BACON BREAKFAST QUESADILLAS

Steps:

• In non-stick omelet pan, melt 1 tablespoon butter over medium heat.
• Add peppers and cook for 2-3 minutes, tossing frequently. Add Canadian Bacon and cook for another 1-2 minutes, tossing frequently. Remove to paper-towel lined plate.
• In medium mixing bowl, whisk together eggs and milk, beating until frothy.
• Wipe out omelet pan, add 1 tablespoon butter and extra virgin olive oil to pan and heat over medium low heat.
• Once butter is melted, pour in eggs. Sprinkle sea salt over eggs and let sit for about 3 minutes, adjusting temperature as necessary to ensure a low, slow cook without burning the bottom. Once sides are set but middle is still wet, sprinkle 1/3 cup cheese, peppers and Canadian Bacon over eggs. Cook for 1 minute, then loosen edges with silicone spatula and flip eggs. Aim for mostly one large piece of egg, any cracks will slightly repair when other side cooks. Cook until bottom is set, 2-3 minutes, then slide onto plate and set aside.
• Spread cream cheese over tortillas.
• Place cast iron skillet over medium heat and add 1/2 tablespoon butter. Once melted, place prepared tortilla in pan, cream cheese side up. Sprinkle 1/3 cup cheese over entire surface and place half of the eggs over one half of tortilla. Sprinkle half of green onions over eggs. Cook over medium to medium-low heat until cheese is melted, then fold in half.
• Remove to cutting board and let sit for 1-2 minutes before slicing. Repeat with other tortilla and remaining eggs. Serve with sour cream and salsa.

AVOCADO QUESADILLAS

Steps:

• In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
• Season to taste with salt and pepper.
• In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
• Put tortillas on a baking sheet and brush tops with oil.
• Broil tortillas 2 to 4 inches from heat until pale golden.
• Sprinkle tortillas evenly with cheese and broil until cheese is melted.
• Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
• Transfer quesadillas to a cutting board and cut into 4 wedges.
• Top each wedge with a dollop of sour cream mixture and serve warm.

AVOCADO QUESADILLAS

Steps:

• Seed tomatoes and cut into 1/4-inch dice. Quarter avocado, removing pit, and peel. Cut avocado into 1/4-inch dice. In a small bowl stir together tomatoes, avocado, onion, lemon juice, and Tabasco and season with salt and pepper. In another small bowl stir together sour cream, coriander, and salt and pepper to taste.
• Preheat broiler.
• Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with Monterey Jack and broil until cheese is melted and bubbling. Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
• Top each wedge with a heaping teaspoon of sour cream mixture and garnish with coriander sprigs.

AVOCADO QUESADILLAS

Steps:

• Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.

BACON QUESADILLA

Steps:

• Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.

BACON, EGG AND CHEESE QUESADILLAS

Steps:

• Scramble eggs until desired doneness is reached.
• While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
• Spread 1 tablespoon of salsa on bottom half of tortilla.
• Place half the eggs over the salsa.
• Top eggs evenly with 1/4 cup of cheese.
• Place half of the bacon over the eggs and fold the top half of the tortilla over.
• Repeat steps 3, 4, 5 and 6 for remaining tortilla.
• Place both tortillas in a 10-inch skillet sprayed with cooking spray.
• Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
• Cut each quesadilla in half; eat and enjoy.

BACON AVOCADO QUESADILLAS

Steps:

• 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.