Mushroom and Bacon Quesadillas

These easy-to-make quesadillas are filled with warm sautéed mushrooms and crisp bacon.

  • Total Time:
  • Servings: 4

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  • 4 slices bacon, cut into 1-inch pieces
  • 4 ounces mushrooms, sliced
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • Eight 8-inch flour tortillas
  • 6 ounces cheddar cheese, grated

How to make this recipe

  1. Heat a large skillet over medium-high heat. Add the bacon slices. Cook for 3 to 5 minutes, or until bacon has rendered.

  2. Add the mushrooms and cook for 3 to 5 minutes, or until tender. Season with salt and pepper and set aside to cool.

  3. Spread half of the cheese on 4 tortillas. Top with the bacon and mushrooms. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with green chiles and remaining tortillas.

  4. Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.

Serve With

Salsa, guacamole and sour cream.

Contributed By Photo © Todd Porter & Diane Cu Published June 2014

497257 recipes/mushroom-and-bacon-quesadillas 2014-10-03T20:03:47+00:00 Todd Porter and Diane Cu game-day|kids-party|american|southwestern-tex-mex|appetizers-starters|4|fast|web-exclusive|lunch|snack june-2014 recipes,mushroom-and-bacon-quesadillas 497257

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