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by on June 21st, 2016

Bacon and Avocado Quesadilla with Egg

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Who says quesadillas have to be round anyway!

Just because I don’t have a pair of cowboy boots or don’t own a horse or even a ten gallon hat doesn’t mean I have not been around the stables a few times when it comes to whipping up some good Tex-Mex/Mexican food and this recipe just happens to be for breakfast.

Living in Texas for the past 26 years has made me somewhat of an almost Texan with some pretty good Mexican recipe skills. I like my guacamole hot, my taco shells thin and crisp (only the corn ones Crisp) and I like my beans a little tipsy instead of mashed.

All three of our kids went to UT in Austin and three out of five of our grandsons were born in Texas. We have eaten at so many Mexican restaurants over the years that I can tell from their salsa and chips if we are going to enjoy their food.

I love my pasole soup made with pulled pork and hominy and my homemade tamales are almost as good as my sister’s. I’ve been experimenting with some shrimp nachos recently and a few other types of Mexican treats with a Sherry spin on them; so when I recently came across a bacon and avocado quesadilla on a menu from E & O Food and Drink restaurant in Chicago, I knew I was going to have to give It my Tex-Mex-Sherry tweak.

The tortillas are cut square, just because I wanted to see what a square quesadilla would look like or you could simply not go to all the trouble and use them as they are in their natural state – round. I made my bacon and tomato jam from scratch and a few days after doing so, I saw some on the shelf at Trader Joes.

My husband actually ate the whole quesadilla by himself and with two eggs on top; and I started with a 10″ tortilla so this was definitely a plate full of egg, bacon, jam, avocado and cheese goodness. He ate every bite.

BLAST FROM THE PAST: You should try my Ginger Cantaloupe Ice Cream that I posted back in 2012, wait until you get one of those really good summer cantaloupes.

UPCOMING: Just got back from New Orleans and I can’t wait to make a few of the dishes I had there. Delicious food. We needed to stay an extra day to fit in a few more restaurants.

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Grate the fontina cheese and set aside.

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I cut the tortilla into a square but you can just leave it round if you want. Spread the bacon/tomato jam lightly over the tortilla and then sprinkle on some of the cheese.

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Top with some spinach leaves. (I decided at the last minute to add some extra greens to the quesadilla.

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Top with some of the fried bacon.

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Add some thin slices of avocado then sprinkle with a little more cheese.

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Brush some olive oil or melted butter over the tortilla. Then after it browns, flip it and oil the other side. (I brushed the pan with a little oil for the first side of the tortilla since it was going to be too hard to flip over before browning; or if you think ahead (I didn’t) then oil the tortilla before layering all the ingredients.)

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Doesn’t this already look delicious?

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Fry your eggs and then put them on top of the quesadilla.

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Add some salsa and some sour cream.

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Now that looks like a big Tex-Mex breakfast. They always say “everything is bigger in Texas”.

Bacon and Avocado Quesadilla with Egg
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Ingredients
  1. 8 quesdillas
  2. 1 lb. bacon, fried crisp
  3. 1-2 avocados, sliced
  4. bacon/tomato jam (or bacon jam if you can find it in your market)
  5. baby spinach leaves
  6. 8 oz. fontina cheese, grated
  7. olive oil or butter
  8. salsa
  9. sour cream
Instructions
  1. fggfg
Notes
  1. E & O restaurant serves their bacon quesadilla with some avocado cream. If you want to try and make that I would just mash up a soft avocado and mix it with some sour cream.
http://rosemaryandthegoat.com/
Bacon and Tomato Jam Recipe

12 oz. bacon, chopped
1 # fresh tomatoes
3 c. onion, chopped
2 jalapeno, chopped fine
1/2 c. brown sugar
1-2 Tbsp. balsamic vinegar
1/2 tsp. salt

Put the chopped bacon in a skillet and cook until all fat is rendered out and the bacon is crisp. Drain bacon on paper towels and reserve bacon fat.

Put 1-2 tablespoons of the bacon fat in saucepan and saute the onions and jalapeño peppers until they are starting to get translucent, about 10 minutes. Add in the tomatoes and sugar and bring to a boil and cook for 5-6 minutes. Reduce heat to simmer and cook for about 1 – 1 1/2 hours until it starts to really thicken. Pour into small jars and seal.

Keep in refrigerator for up to 3 weeks or freeze for a few months.

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