Bacon Bean And Egg Quesadillas Food

BACON, EGG AND BLACK BEAN QUESADILLAS

Steps:

• Heat 8-inch nonstick skillet over medium heat. In medium bowl, beat eggs, milk, salt and pepper with whisk until well combined. Add eggs to skillet and cook, stirring frequently, until eggs are nearly cooked through, about 3 minutes; add spinach, and cook 2 to 3 minutes or until spinach is wilted and eggs are cooked through.
• Spoon egg mixture onto half of each tortilla. Top each with 1 slice bacon, 2 tablespoons black beans and 2 tablespoons shredded cheese. Fold in half.
• Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa and sour cream.

BACON, BEAN, AND EGG QUESADILLAS

Steps:

• Step 1: Set up your grill for direct grilling and build a medium-hot (400 degrees) fire. ShareTweetPin68 Shares Step 2: Brush two of the tortillas with half the melted butter and place them buttered side down on the sheet pan. Spread each with the baked beans, making a shallow depression in the center. Sprinkle 2/3 of the cheese on top in a doughnut shape (more generously around the periphery, leaving a 3-inch space in the center for the egg. Crack the eggs in the center of each quesadilla. Sprinkle the bacon slivers on top, followed by the chile, scallion, and cilantro. Sprinkle the remaining cheese on top. ShareTweetPin68 Shares Step 3: Brush one side of the third and fourth tortilla with the remaining butter and place them butter side up atop the quesadillas. (If using a quesadilla basket, build the quesadilla in there.) ShareTweetPin68 Shares Step 4: Brush and oil the grill grate. Pulling carefully from one end, gently slide the quesadillas onto the grill grate. Grill until the bottom is browned and the cheese at the edge starts to melt, 2 minutes. Keep the grill lid lowered to hold in the heat. ShareTweetPin68 Shares Step 5: Slide a large spatula (or the pizza peel or sheet of metal) under the quesadillas and flip them over. If you're nervous about turning it, place a second sheet of metal on top to sandwich it, turn that over, then slide the quesadillas back onto the grill. Continue grilling until the bottom is browned and the cheese is melted, another 2 minutes. If the tortilla starts to burn, slide it to the unlit part of the grill with a spatula. Leave it there until the cheese is melted and the egg is just set-you'll need 4 to 5 minutes grilling in all. ShareTweetPin68 Shares Step 6: Transfer the quesadilla to a plate. If you've done it right, the tortilla will be crisp, the cheese melted and gooey, the egg white just set, and the egg yolk still runny. Serve with Ember Roasted Salsa, or not. It doesn't get better than this. ShareTweetPin68 Shares

SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS

Steps:

• Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
• Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
• Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
• Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
• Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.

BACON AND EGG QUESADILLAS

Steps:

• In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
• Add in the beaten eggs, salt and pepper to taste, and cook, stirring, until barely set; stir in the bacon; remove the pan from the heat.
• Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
• Fold tortillas in half; brush lightly with oil.
• Wipe out the skillet (or use another clean skillet) and heat over medium heat.
• Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
• Serve hot.

SCRAMBLED EGG QUESADILLAS

Steps:

• In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside.
• Beat the eggs adding the milk and hot sauce.
• In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy.
• Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese.
• Place the second tortilla on top of the filling.
• Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute.
• Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute.
• Remove from heat and cut the tortilla like a pizza into wedges.
• Serve with more hot sauce, or salsa.

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.