Bacon ‘n’ Egg Quesadillas

IMG_5527

* – from Rachael Ray

Ingredients

  • 8 medium flour tortillas
  • 2 hass avocados
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  • 1/2 pound bacon
  • 8 large eggs
  • 8 ounces pepper jack cheese, shredded (about 2 cups)
  • 1 15 1/2 ounce can black beans, rinsed

Preparation

Place the tortillas in the oven in two stacks; heat to 200 degrees . In a bowl, mash the avocados with the lemon juice; season with salt and pepper.

Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.

Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.

Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.

In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.

Advertisements