Bacon Egg And Black Bean Quesadillas Recipes

CHEESY BACON-BEAN QUESADILLAS

Steps:

• Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
• Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.

BLACK BEAN & BACON QUESADILLAS

Steps:

• Mix first 3 ingredients until well blended. Spoon evenly onto centers of tortillas; top with bacon slices. Fold in half to enclose filling.
• Heat large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 2 to 3 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas.
• Serve topped with sour cream and cilantro.

BACON AND TOMATO QUESADILLAS

Steps:

• Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
• Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
• Cut the quesadilla into 4 wedges and serve with sour cream.

BACON, EGG AND BLACK BEAN QUESADILLAS

Steps:

• Heat 8-inch nonstick skillet over medium heat. In medium bowl, beat eggs, milk, salt and pepper with whisk until well combined. Add eggs to skillet and cook, stirring frequently, until eggs are nearly cooked through, about 3 minutes; add spinach, and cook 2 to 3 minutes or until spinach is wilted and eggs are cooked through.
• Spoon egg mixture onto half of each tortilla. Top each with 1 slice bacon, 2 tablespoons black beans and 2 tablespoons shredded cheese. Fold in half.
• Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa and sour cream.

BLACK BEAN AND EGG QUESADILLAS

Steps:

• Heat oil or butter in pan.
• Add black beans and cilantro.
• Heath through.
• Beat eggs, then add to pan.
• Cook.

BACON, BEAN, AND EGG QUESADILLAS

Steps:

• Step 1: Set up your grill for direct grilling and build a medium-hot (400 degrees) fire. ShareTweetPin68 Shares Step 2: Brush two of the tortillas with half the melted butter and place them buttered side down on the sheet pan. Spread each with the baked beans, making a shallow depression in the center. Sprinkle 2/3 of the cheese on top in a doughnut shape (more generously around the periphery, leaving a 3-inch space in the center for the egg. Crack the eggs in the center of each quesadilla. Sprinkle the bacon slivers on top, followed by the chile, scallion, and cilantro. Sprinkle the remaining cheese on top. ShareTweetPin68 Shares Step 3: Brush one side of the third and fourth tortilla with the remaining butter and place them butter side up atop the quesadillas. (If using a quesadilla basket, build the quesadilla in there.) ShareTweetPin68 Shares Step 4: Brush and oil the grill grate. Pulling carefully from one end, gently slide the quesadillas onto the grill grate. Grill until the bottom is browned and the cheese at the edge starts to melt, 2 minutes. Keep the grill lid lowered to hold in the heat. ShareTweetPin68 Shares Step 5: Slide a large spatula (or the pizza peel or sheet of metal) under the quesadillas and flip them over. If you're nervous about turning it, place a second sheet of metal on top to sandwich it, turn that over, then slide the quesadillas back onto the grill. Continue grilling until the bottom is browned and the cheese is melted, another 2 minutes. If the tortilla starts to burn, slide it to the unlit part of the grill with a spatula. Leave it there until the cheese is melted and the egg is just set-you'll need 4 to 5 minutes grilling in all. ShareTweetPin68 Shares Step 6: Transfer the quesadilla to a plate. If you've done it right, the tortilla will be crisp, the cheese melted and gooey, the egg white just set, and the egg yolk still runny. Serve with Ember Roasted Salsa, or not. It doesn't get better than this. ShareTweetPin68 Shares

VEGETARIAN BREAKFAST QUESADILLAS WITH SCRAMBLED EGGS, SPINACH AND BLACK BEANS

Steps:

• To make the guacamole: Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.
• To prepare the eggs: Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce and a dash of salt.
• To cook the eggs: Heat 1 teaspoon of olive oil in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes. Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).
• To cook the quesadilla (if desired, you can cook two quesadillas at once): In a large skillet (preferably cast iron, but nonstick also works), warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with 1/4 cup cheese. Top the cheese with scrambled eggs, then top the scrambled eggs with almost 1/4 cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla halve over the toppings.
• Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.
• Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife. Serve with guacamole.

BACON, EGG AND CHEESE QUESADILLAS

Steps:

• Scramble eggs until desired doneness is reached.
• While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
• Spread 1 tablespoon of salsa on bottom half of tortilla.
• Place half the eggs over the salsa.
• Top eggs evenly with 1/4 cup of cheese.
• Place half of the bacon over the eggs and fold the top half of the tortilla over.
• Repeat steps 3, 4, 5 and 6 for remaining tortilla.
• Place both tortillas in a 10-inch skillet sprayed with cooking spray.
• Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
• Cut each quesadilla in half; eat and enjoy.

BACON AND EGG QUESADILLAS

Steps:

• In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
• Add in the beaten eggs, salt and pepper to taste, and cook, stirring, until barely set; stir in the bacon; remove the pan from the heat.
• Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
• Fold tortillas in half; brush lightly with oil.
• Wipe out the skillet (or use another clean skillet) and heat over medium heat.
• Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
• Serve hot.