Carbonara Quesadillas Recipes

CARBONARA QUESADILLAS

Steps:

• Season chicken with salt and black pepper.
• Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center, 8 to 10 minutes. Remove chicken from skillet and set aside. Pour out any excess grease from the pan.
• Cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned, about 5 minutes. Reduce heat to low.
• Slice chicken into bite-size strips.
• Stir Alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
• Melt butter in a separate large skillet. Place a tortilla in the melted butter.
• Scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
• Sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. Cook until bottom of tortilla is lightly browned and mozzarella is melted, 3 to 5 minutes.
• Carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. Repeat with remaining tortillas and filling.
• Slice quesadillas into thirds to serve.

EASY CARBONARA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions.
• Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
• Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
• Use tongs to transfer your pasta straight into the pan and toss with the bacon.
• Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
• Plate up the pasta, and finish with an extra grating of Parmesan.

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Steps:

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CARBONARA QUESADILLAS

Steps:

• Season chicken with salt and black pepper.
• Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center, 8 to 10 minutes. Remove chicken from skillet and set aside. Pour out any excess grease from the pan.
• Cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned, about 5 minutes. Reduce heat to low.
• Slice chicken into bite-size strips.
• Stir Alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
• Melt butter in a separate large skillet. Place a tortilla in the melted butter.
• Scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
• Sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. Cook until bottom of tortilla is lightly browned and mozzarella is melted, 3 to 5 minutes.
• Carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. Repeat with remaining tortillas and filling.
• Slice quesadillas into thirds to serve.