Bacon Egg Avocado Quesadilla
A folded flour tortilla filled with crisp bacon, a whole egg, melted cheddar, and sliced avocado, cooked in one skillet.
Equipment
- Large nonstick skillet
- Wide spatula
- Cutting board
- Sharp knife
Ingredients
Main Ingredients
- 3 thin cut bacon slices chopped
- 4 flour tortillas (8 inch)
- 4 large eggs
- 1 large avocado halved, pitted, and sliced
- ½ cup shredded cheddar cheese
- ¼ tsp black pepper
- 1 pinch kosher salt optional, bacon and cheese are already salty
Instructions
Cooking
- Crisp the bacon. Cook the chopped bacon in a skillet over medium high heat for 5 to 6 minutes until crisp, then move it to a paper towel lined plate. Pour off all but a thin film of fat and wipe out any dark bits.
- Build the avocado ring. Lower the heat to medium. Lay one tortilla in the skillet, arrange thick avocado slices around half of the edge, and fill the middle with thin slices to make a shallow well.
- Add the egg. Crack one egg into the well, scatter a quarter of the bacon and cheese on top, and season with pepper and a tiny pinch of salt.
- Fold and cook. Fold the bare half over the filling and cook for 4 minutes, until the underside is golden and crisp and the egg white is turning opaque.
- Flip. Slide a wide spatula under the curved edge, turn the quesadilla, and cook 3 minutes more until both sides are golden and the egg is fully set, with no clear white left.
- Repeat and slice. Wipe the skillet, repeat with the remaining tortillas, keeping finished ones warm on a plate, then cut into wedges.
Notes
Substitutions: Use pepper jack or Monterey Jack for the cheddar, and add chili flakes for heat.
Tips: Keep the heat at medium so the egg sets before the tortilla over browns. Make sure the egg is fully cooked before serving.
Storage: Refrigerate in an airtight container up to 3 days and reheat in a skillet to 165 degrees F. Not suited for freezing because of the avocado.