Beefy Bacon Quesadilla

Lobot | June 20, 2023   SKIP TO RECIPE  

Three quarter shot of Beefy Bacon Quesadilla pieces on a plate

Scouring the Internet via a search engine I do not want to name-drop, I am perplexed as to why such a simple recipe concept does not exist. I queried for “bacon quesadilla” as-is just like that no-frills; the first page of results yields a paltry three to five recipes that excluded what I have concocted; am I the only one who did it this way? It can’t be. 🥋

They have it all wrong; I am 💯% sure of this; you NEED to fry quesadilla in bacon. Bacon fat. 🐗 This changes everything; dinner/lunch has been won! Wikipedia says that quesadilla is a classic Mexican dish; and the Mexicans are the de facto kings of cheese and carbs imo. So whatever oil they are cooking these delights in, I sincerely expect it is in animal fats; because the trend is leaning in the direction that we were sold a lie that animal fats are bad for you; yet only now come to realize they reign supreme. Your hormone levels, satiety and taste buds will do back-flips (meaning thank you).

What a concept; using the INGREDIENTS’ (bacon) “leftover” i.e. the FAT as the base to simultaneously and magically melt the ancillary ingredient (the cheese) and crisp up the carb (the tortilla). Your tortilla will have that slightly salty bacon-y, savory taste while the interior will house the actual bacon–in entire strips or cracked bits form, to provide resistance/texture to the gooey, cheesy, roof-of-mouth burning bites. This variant is using ground beef as the protein punch. 🥊 The bacon fat’s smoke point is so optimal; it glazes the entire surface of the tortilla evenly; plus produces a flaky crisp with a yummy oily coat (not slimy/soggy). Perfect. 👌 

This is a rapid-fire meal that feels like you have had a chimichanga lol. Pair it with the best guac, sour cream, a Taco Bell hot sauce blend 😋, and/or ALL OF THEM. Perhaps the memes/endless film references (even songs coming at you at supersonic speed) are fatiguing, but not this energy-laden Bacon Quesadilla. Accept no substitutes. Fry quesadillas in bacon FAT; and don’t listen to your doctor (they’ve been ceaselessly wrong recently). 📄

TOOLS

INGREDIENTS

INSTRUCTIONS

Fry the bacon

  1. Place a skillet on the stove over medium heat and allow it to heat up for a minute or two before adding the bacon.
  2. Place the bacon slices in a single layer in the skillet, making sure not to overlap them. Cook the bacon for a few minutes until the bottom starts to turn crispy and brown. Adjust the heat if needed to prevent burning.
  3. Using tongs or a spatula, flip the bacon slices to cook the other side. Cook the bacon, flipping occasionally, until it reaches your desired level of crispiness, about 5-7 minutes.
  4. Remove bacon from the skillet and place it on a paper towel-lined plate. 

Fry the quesadilla

  1. In the same skillet, heat the bacon fat over medium heat. Place one tortilla in the skillet and spread half of the shredded jack cheese evenly on top. Then sprinkle the cooked ground beef evenly over the cheese.
  2. Crumble the bacon strips into smaller pieces and add half on top of the ground beef. Then sprinkle the remaining shredded jack cheese over the bacon.
  3. Place the second tortilla on top to cover the filling and press down gently with a spatula to help the quesadilla hold together.
  4. Cook the quesadilla for a few minutes until the bottom is golden brown. Carefully flip the quesadilla using a spatula, and cook for a few more minutes until the other side is also golden brown.
  5. Remove the quesadilla from the skillet and let it cool for a minute or two, then cut it into wedges using a sharp knife or pizza cutter.
  6. Serve quesadilla hot with guacamole, hot sauce/salsa, or sour cream.

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