Jalapeno And Canadian Bacon Breakfast Quesadillas Food

BREAKFAST QUESADILLAS

Steps:

• Note: This recipe makes 3 quesadillas, which should serve 6 people. Fry the bacon, then remove it to a paper towel-lined plate. Pour off the excess grease.Return the skillet to the stove over high heat. Add a couple of tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell pepper, and jalapeno. Stir it around and cook until the veggies are starting to soften and turning golden brown. Remove to a plate and set aside. Set the skillet back on the stove over medium-low heat. Mix together the eggs, half-and-half, and salt and pepper in a bowl. Add 1 tablespoon of butter to the skillet, then pour in the eggs. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside. To assemble the quesadillas, place a tortilla on a buttered griddle or skillet over medium-low heat. Add a layer of cheese, a layer of cooked veggies, a layer of bacon slices, a layer of eggs, a layer of avocado, and another layer of cheese. Top with a second tortilla. Cook on both sides, flipping carefully, until the cheeses are totally melted and filling is hot. Repeat with the other tortillas and ingredients. Slice the 3 quesadillas into four wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!)

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.

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.