Whole Egg, Bacon and Avocado Quesadilla

You can never have too many Mexican recipes, so give Whole Egg, Bacon and Avocado Quesadillan a try. This recipe serves 4. One serving contains 359 calories, 15g of protein, and 25g of fat. For $1.11 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a reasonably priced hor d'oeuvre. Plenty of people made this recipe, and 75735 would say it hit the spot. It is brought to you by RecipeTin Eats. Head to the store and pick up avocado, salt and pepper, cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. Bacon Avocado & Egg Quesadilla, Avocado & Egg Quesadilla, and Spicy Ranch Bacon Avocado Quesadilla #SundaySupper are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a skillet over high heat. Add the bacon and cook until cooked to your liking. Remove bacon onto a paper towel lined plate.Drain excess fat from the skillet and wipe away/scrape off any black bits. Return to the stove over medium heat.Place a tortilla in the skillet. Place avocado slices around the rim of half the tortilla and thinner slices across the middle to form a "ring" to hold the egg - as per the photo below. Squish the pieces close together to seal them so egg does not leak.Crack an egg into the centre, sprinkle with bacon, cheese and season with salt and pepper. Fold the tortilla over and cook for 4 minutes or until golden and crisp. I usually cook 2 in the skillet.Flip, turning over the folded edge (i.e. slide the flip under the curved edge and flip over the folded edge). Cook the other side for 3 minutes or until golden and crisp. Remove from the skillet. Repeat with remaining tortillas.Serve immediately, while hot!

 

Step by step:

1. Heat a skillet over high heat.

2. Add the bacon and cook until cooked to your liking.

3. Remove bacon onto a paper towel lined plate.

4. Drain excess fat from the skillet and wipe away/scrape off any black bits. Return to the stove over medium heat.

5. Place a tortilla in the skillet.

6. Place avocado slices around the rim of half the tortilla and thinner slices across the middle to form a "ring" to hold the egg - as per the photo below. Squish the pieces close together to seal them so egg does not leak.Crack an egg into the centre, sprinkle with bacon, cheese and season with salt and pepper. Fold the tortilla over and cook for 4 minutes or until golden and crisp. I usually cook 2 in the skillet.Flip, turning over the folded edge (i.e. slide the flip under the curved edge and flip over the folded edge). Cook the other side for 3 minutes or until golden and crisp.

7. Remove from the skillet. Repeat with remaining tortillas.

8. Serve immediately, while hot!

Nutrition Information:

covered percent of daily need