Ingredients:
- 6 strips Smoked Bacon, diced
- 6 Large Eggs
- 2 Tbsp Whole Milk or Cream
- ½ tsp Salt (Kosher or Sea)
- ¼ tsp Black Pepper, freshly ground
- A small dash Hot Sauce (optional)
- 2 cups Shredded Cheese Blend (Monterey Jack and Sharp Cheddar)
- 8 medium (8-inch) Flour Tortillas
- 2 Tbsp Unsalted Butter or Oil
Instructions:
- Dice the bacon strips into small pieces. Heat a large non-stick pan over medium heat. Add the diced bacon and cook, stirring occasionally, until crispy and the fat is rendered (about 5-7 minutes).
- Remove the bacon pieces with a slotted spoon and place them on a paper towel-lined plate to drain. Reserve 1 tablespoon of the bacon fat in the pan for cooking the eggs. Discard the remaining fat.
- In a medium bowl, whisk the 6 eggs with the milk/cream, salt, pepper, and hot sauce until lightly combined and slightly frothy.
- Pour the egg mixture into the pan with the reserved bacon fat. Cook over medium-low heat, gently pushing the cooked egg from the edges toward the centre until the eggs are fluffy and just set, but still slightly moist. Do not overcook.
- Remove the eggs from the pan and place them in a separate bowl. Gently stir in the crispy bacon pieces to create the quesadilla filling.
- Wipe the frying pan clean and return it to a low-medium heat. Add ½ tablespoon of butter/oil. Place one tortilla in the centre of the heated pan.
- Sprinkle ¼ cup of the shredded cheese evenly over the tortilla (this acts as the glue). Spoon ¼ of the egg and bacon mixture onto the cheese layer.
- Sprinkle another ¼ cup of cheese over the filling, then place the second tortilla on top, pressing down gently with a spatula.
- Cook the quesadilla for 3 to 4 minutes per side over medium-low heat until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey. Use a spatula to carefully flip the quesadilla.
- Remove the cooked quesadilla from the pan, slice it into four wedges, and keep warm while you repeat the process with the remaining ingredients.