Ingredients
Scale
For each quesadilla:
- 1 tortilla (I used a whole wheat tortilla)
- 1/2 ripe, green avocado
- 1 Tablespoon salsa (use more or less to taste; I used my Copycat Chili’s Salsa-recipe here)
- 2 eggs
- 1 strip of lean bacon, cooked and crumbled
- Shredded cheddar or Mexican blend of cheeses
Instructions
- Cut the tortilla in half & set aside.
- In a small bowl, mash the avocado, mix in some salsa (and salt if you think it’s needed) and set aside.
- In another small bowl, whisk the eggs until well beaten. Stir in a teaspoon of water and sprinkle with salt & fresh ground pepper. Scramble the eggs in a frying pan, removing while they are still just a bit wet. (Don’t worry, they’ll finish cooking in the quesadilla.)
- Spread the mashed avocado on one half of the tortilla. Spread the scrambled eggs over the avocado, then sprinkle with bacon and cover with shredded cheese. Top with the other half of the tortilla.
- Heat a frying pan over medium heat and butter it lightly. Carefully flip the tortilla over so the cheese side is down in the pan, cover and let cook for about 5 minutes or until the bottom side of the tortilla is golden brown. Flip the quesadilla over and let the other side get golden brown.
- Cut into wedges and serve with salsa.
Notes
It’s easy to make these quesadillas gluten free … just use a gluten free tortilla.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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