Ingredients
-
4
-
4
-
1
-
1 1/2
-
1
-
4
-
-
-
-
-
-
-
-
-
Directions
Bacon and Cheese Quesadillas for Two, A simple, quick, and very tasty lunch, snack or appetizer Original recipe from Cook’s Illustrated, however I’ve simplified the process , So easy, and very delicious! I omitted the salt (personal preference) and served with salsa, sour cream, and Recipe #391222 Thanks for sharing!
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Steps
|
1
Done
|
Cook the Bacon in a Small Non-Stick Skilled Over Medium Heat Until Crisp. |
|
2
Done
|
Remove Bacon and Transfer to a Pper Towel to Drain. |
|
3
Done
|
Pour Out All but 1 Tablespoon of Bacon Fat, Then Return to Medium Heat. |
|
4
Done
|
Add the Minced Shallots, Pinch of Salt and Cook, Stirring Occasionally Until Softened, About 2 Minutes. |
|
5
Done
|
Transfer Shallots to Small Bowl and Set Aside. |
|
6
Done
|
Wipe Out Skillet With Paper Towels and Return to Medium-Low Heat and Lightly Toast Each Tortilla on One Side (about 1 Minute Each). |
|
7
Done
|
Slide the Tortillas to a Cutting Board. |
|
8
Done
|
Divide the Cheese, Bacon and Shallots Equally Between the Four Tortillas; Spreading the Filling Over Half of Each Toritilla, Leaving a 1/2-Inch Border Around the Edge. |
|
9
Done
|
Top With Jalapenos and/or Adobo Sauce. |
|
10
Done
|
Fold the Tortillas in Half and Press to Flatten. |
|
11
Done
|
Brush Tops Generously With Oil and Sprinkle Lightly With Salt. |
|
12
Done
|
Place Quesadillas in Skillet, Oiled Side Down and Cook Over Medium-Low Heat Until Crisp and Well Browned, 1 or 2 Minutes. |
|
13
Done
|
Before Flipping, Brush Tops of Each With Oil and Sprinkle Salt. |
|
14
Done
|
Flip the Quesadillas and Continue to Cook Until the Second Sides Are Crsip and Well Browned, 1 to 2 Minutes Longer. |
|
15
Done
|
Tranfer to Cutting Board and Cool Slightly Before Cutting in Half. |
