It was time for Sunday lunch and all we had in the fridge was bacon and some veggies- the two seemed like a match made in heaven. I am a fond believer that everything can be improved by adding bacon. The flavor adds so much to any dish. The ole adage proved true today at lunch with these delectable bacon, blue cheese, mozzarella, black bean, onion, pepper, scallion, and cilantro quesadillas! Whew! That's a lot of toppings. The great thing is that any combination of these ingredients would probably have come out just as delicious. I'm going to have to say that the bacon is the key ingredient here. It's not something I usually cook with, especially not in quesadillas. To improve your flipping skillz, gently lay a plate over top of the quesadilla, then turning the entire pan upside down to assist you in the flip. This assures minimal loss of toppings along the way. The recipe below makes 2 quesadillas - double it if you have company (or kids)! If you like your quesadillas especially cheesy, add some extra mozzarella. And, if you're a vegetarian, just leave out the bacon - it'll still be a delicious meal!
- 1 tbsp. olive oil
- 1/2 green bell pepper, sliced
- 1 sweet yellow onion, sliced
- 1 tsp. minced garlic
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 whole wheat tortillas
- 3-4 slices cooked, crispy bacon
- 1/2 can black beans, rinsed
- 1 green onion, sliced
- 1/4 cup blue cheese crumbles
- 1/4 cup shredded mozzarella
- 1/4 cup cilantro
- Heat 1 tbsp. olive oil in a medium skillet over medium-high. Add peppers, cook for 3 minutes. Add yellow onion, garlic, salt and pepper. Cook until onion and pepper are tender, stiring occasionally.
- Divide onion mixture and scoop onto the two tortillas. Add bacon, beans, green onion, cheese, and cilantro evenly to each tortilla. Place second tortilla on top of each. Cook the tortillas, one at a time in the medium skillet. Cook until browned on each side. Top with salsa, sour cream, or whatever you like with your queasadillas!