These easy-to-make quesadillas are filled with warm sautéed mushrooms and crisp bacon.
Plus: Mexican Recipes
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 It
Heat a large skillet over medium-high heat. Add the bacon slices. Cook for 3 to 5 minutes, or until bacon has rendered.
Add the mushrooms and cook for 3 to 5 minutes, or until tender. Season with salt and pepper and set aside to cool.
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.
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.
Salsa, guacamole and sour cream.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.