Smoked Gouda and Bacon Quesadillas

To bring these quesadillas to the next level, fry them in the bacon fat that's leftover from crisping your thick-cut bacon.

  • Total Time:
  • Servings: 8
KEY: Fast, Dinner, Make Ahead, Web Exclusive, Southwestern/Tex-Mex

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  • 1 pound thick-cut bacon
  • 16 eight-inch flour tortillas
  • 16 ounces coarsely shredded smoked Gouda cheese (about 4 cups)
  • Kosher salt
  • Ground black pepper
  • Paprika
  • Cayenne pepper

How to make this recipe

  1. In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.
  2. Arrange 8 of the tortillas on a work surface and top each with bacon and cheese. Season with a pinch each of salt, pepper, paprika and cayenne. Place remaining 8 tortillas on top to make 8 quesadillas.
  3. In a large skillet, heat 2 tablespoons of the reserved bacon fat (or vegetable oil, if desired). Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 to 2 minutes per side. Transfer the quesadillas to a cutting board and cut into wedges. Serve immediately.

Make Ahead

These quesadillas can be assembled up to 2 days in advance, wrapped tightly in plastic wrap, and stored in the refrigerator until ready to fry.

Serve With

Salsa and guacamole.

Contributed By Photo © Molly Yeh Published May 2014

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One Pan Pasta, Meet Pasta Loaf

1042018 recipes/smoked-gouda-and-bacon-quesadillas 2015-08-06 Molly Yeh 8|fast|weeknight-dinner|make-ahead|web-exclusive|southwestern-tex-mex may-2014 recipes,smoked-gouda-and-bacon-quesadillas 1042018