BLT Quesadilla

Ok, I know, I know… technically it’s a BBT Quesadilla because instead of (L)ettuce its (B)asil. Who wants lettuce in a quesadilla? Ewwwww.

Remember your mom making you quesadillas as a kid? Well this is like that but for adults. Hmmmm melted cheese with mouth watering bacon, refreshing tomato, and buttery avocado.

I like to use the extra big tortillas from Trader Joe’s because you can load it up and not worry about things falling out the side. It’s simple and tastes like a million bucks.

Servings: 1 quesadilla (serves 2 people, especially if you’re serving it with something else).

Ingredients:

2 large flour tortillas

2 cups sharp cheddar cheese

3 slices bacon – crumbled

1/2 avocado – cubed

8 or 9  button mushrooms (completely optional but it really does add a nice touch)

1 small roma tomato- seeded and chopped

2 TBS butter + a smidge

4 or 5 basil leaves – juilliened

First: take a baking sheet (the one with ridges) and cover it with tin foil and place the bacon on the sheet

Second: place the baking sheet in the oven THEN turn the oven on to 400 degrees. By placing the bacon in a cold oven then heating it, the bacon turns perfectly crispy. Cook the bacon for ABOUT 15 minutes but this depends on how quickly your oven heats. Once it looks crisp, its ready to take out and place on a paper towel to drain. Then crumble it with your fingers or chop it. (The first 2 steps can be done a day or so in advance or if you’re really short on time I guess you can just use bacon bits)

Third: while the bacon bakes, saute your mushrooms in a smidge of butter over medium/low heat for about 8-10 minutes (if they start browning they’re done!!! so take them out). This will get all the water out of the mushrooms and won’t get the quesadilla soggy.

Forth: remove the seeds from your tomato. I’ve found the easiest way to remove seeds is to use a straw and scrape the seeds out with it  (don’t slurp the seeds out, you’re just using the straw as a tool. Also, I’ve found that its better to use a sturdy straw rather than a flimsy one). But if I had one of those nifty seeding spoons I’d probably use that. Then chop into medium sized chunks.

Fifth: take 1 TBS butter and melt in the the bottom of a big pan on medium heat. Once the butter is melted, put 1 tortilla in the pan and move the tortilla around a bit to make sure the butter is evenly spread.

Sixth: take half the cheese and pit on top of the tortilla…this should make a good layer of cheese. If you need more, go for it. Then evenly sprinkle the rest of the ingredients on the cheese. Finally, put the last half of cheese on top of the goodies. Don’t put the top tortilla on just yet. I find that everything cooks better if you leave it off till you need it. (picture below doesn’t have the second cup of cheese yet)

Seventh: Let it sit for about 5-7 minutes checking the tortilla side on the pan to make sure it isn’t burning. Once it’s a golden brown, put the 2nd tortilla on top of the cheese. Now… I absolutely suck at flipping things and this loaded quesadilla is no exception. So…

Eighth: Slide the quesadilla out of the pan and onto a plate. Take a second plate and put it upside down on the top of the quesadilla. Simple flip over for no mess, no stress flipping. LOVE IT!

Ninth: melt the last TBS of butter in the pan and slide the quesadilla back in the pan. Wait 5-7 minutes and it should be a perfect golden brown, if not let it sit tight for another couple minutes. Slide out of the pan and onto a plate.

LET COOL A FEW MINUTES BEFORE CUTTING INTO or else the cheese will ooze out everywhere and make a disaster.

Note! I like to cut my quesadillas with a pizza cutter because it makes a nice clean deep cut  with little effort. If you don’t have a pizza cutter just use scissors, those work well too.

So there you have it. Serve with either sour cream or bbq sauce. Happy Eatting.

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May 26, 2010. Tags: , . Dinner, Lunch, Recipes.

One Comment

  1. jlw replied:

    These call out yumminess! Great idea twisting BLT ingredients with basil into a quesadilla. I can also see this working as a terrific appetizer; if I did, would cut into bite-size squares after cooling as suggested above. Also love the tip on using a straw to deal with seeds.

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