Ingredients
- 4 large flour tortillas (10-inch)
- 6 large eggs
- 6 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1/2 red bell pepper, diced
- 2 tbsp butter
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Salsa and sour cream, for serving
Instructions
- Scramble soft. Whisk the eggs with salt and pepper. Scramble in 1 tablespoon butter over medium-low until just set and still soft. Fold in the bacon.
- Fill the tortillas. Lay out the tortillas. On one half of each, layer cheddar, the egg-bacon mixture, bell pepper, and a little more cheddar.
- Fold. Fold the tortillas in half over the filling, pressing gently.
- Crisp. Cook in the remaining butter over medium heat 2-3 minutes per side until golden and the cheese is fully melted.
- Rest and cut. Rest 1 minute, then cut into wedges.
- Serve. Serve hot with salsa and sour cream.
💡 Quesadilla smarts
Scramble the eggs slightly under — they finish cooking inside the quesadilla. Cheese on both sides of the filling acts as glue and keeps everything together. Medium heat crisps the tortilla without burning before the cheese melts.
Common questions
Can I make them ahead?
Assemble and refrigerate up to a day ahead, then crisp to order. Or freeze cooked wedges and reheat in a skillet or air fryer.
What fillings work best?
Anything: sausage, ham, black beans, spinach, mushrooms, pepper jack. Keep fillings fairly dry so the tortilla stays crisp.
Can I use corn tortillas?
Flour tortillas fold and crisp best for quesadillas; corn tortillas tend to crack when folded.
How do I keep them crispy?
Do not stack them hot — the steam softens the tortilla. Serve immediately or hold in a single layer in a warm oven.
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