Ingredients
Scale
- 6 slices thick-cut bacon
- 4 large eggs
- 1 cup sharp cheddar cheese, shredded
- 4 flour tortillas
- 2 tablespoons butter or oil
- Fresh herbs (chives or cilantro), diced
Instructions
- Cook the bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels, leaving a tablespoon of rendered fat in the pan.
- In a bowl, whisk together the eggs, a pinch of salt, and diced herbs. Pour into the same skillet, scrambling gently until just set. Remove from heat.
- In the skillet, lay a tortilla flat. On one half, layer bacon, scrambled eggs, and shredded cheese. Fold the tortilla over to create a half-moon shape.
- Grill the quesadilla on both sides until golden and the cheese is melty, about 3-5 minutes.
- Cut into wedges and serve immediately, perhaps with salsa or avocado for dipping.
Notes
- Use freshly shredded cheese for better melting.
- Cook bacon until crispy to avoid a soggy quesadilla.
- Serve hot for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 1g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 240mg