Easily one of my favorite creations, these quesadillas are filled with the best of things. Within just a few minutes you can make a meal that will knock the socks of whoever gets the privilege of biting into each crisp, cheesy bite.
I love them with salt and pepper and olive oil, or just salt and pepper. I love to mush them up with lime juice and salt and pepper and eat them on chips. I just plain love them.
And this is my very favorite way to eat them.
Here is what you will need.
I also use Adobo which is similar to seasoned salt. It is also worth finding if you don’t have it in your pantry.
I begin by preparing all of the ingredients. I dice 2 avocados into small pieces.
Then fry the bacon in a skillet. The amount will vary on the servings, but I usually make about 8 small or 4 large quesadillas and so I make about 8 pieces of bacon.
Now, I clean out my still hot skillet with a paper towel, and get ready to assemble the quesadillas.
Add a half of a tablespoon or so of butter to the skillet and let it spread around. My motto for grilling sandwiches or quesadillas is low and slow, so don’t kick that heat up too high. I use a not-quite-medium setting on my stove. This way, it doesn’t burn before all that cheese melts! Drop in a flour tortilla and then quickly begin adding the ingredients to one half of the tortilla.
Break up a piece of bacon and distribute it.
Then, pile on about 1/4-1/3 cup or so of chicken.
Next, about the same amount of avocado.
Then, sprinkle on as much cheese as you need to make yourself happy.
Gently lift the empty half of the tortilla and when you see that it is golden brown, fold it over the top of the good stuff and press it down for a few more seconds.
When the bottom of the quesadilla is golden brown, remove it from the skillet to a platter where it can stay warm, and begin the process again.
Hope you all enjoy them as much as we do!
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