Ingredients
Equipment
Method
- Prepare your fillings first. Cook the bacon until crisp, then crumble it. Scramble the eggs until just set, seasoning them lightly. Set both aside.
- Heat a large skillet over medium heat. Add a small amount of butter or oil to coat the bottom.
- Place one tortilla in the hot skillet. Sprinkle about one-fourth of the cheese over the entire surface of the tortilla.
- Spoon one-fourth of the scrambled eggs and one-fourth of the crumbled bacon evenly over one half of the cheese-covered tortilla.
- Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula.
- Cook for 2 to 3 minutes per side, until the tortilla is golden brown and the cheese is fully melted. You can press down on the quesadilla lightly while cooking to help the cheese adhere.
- Remove the finished quesadilla from the skillet. Repeat the process with the remaining ingredients to make the other three quesadillas.
- Slice each quesadilla into wedges before serving warm.
Notes
Tip 1: Use room temperature tortillas for easier folding without cracking. Tip 2: Do not overfill the quesadillas; keep the fillings to one half of the tortilla. Tip 3: Cook the eggs slightly underdone, as they will continue to cook inside the hot quesadilla. Tip 4: Use a medium heat setting; high heat burns the tortilla before the cheese melts. Tip 5: For extra flavor, add a pinch of garlic powder to the scrambled eggs. Tip 6: If your skillet is too small, you can assemble the quesadillas on a plate and then transfer them to the hot pan. Tip 7: Serve with salsa or hot sauce if desired.