Saturday, June 18, 2011

Saturdays with Rachael Ray: Bacon and Egg Quesadillas

I mentioned in a previous post that I've spent some time lately clearing out my magazine collection. I've been going through old magazines clipping the recipes that I want to keep, and recycling whatever I don't. The first magazine I tackled was Everyday with Rachael Ray -- the subscription I've had the longest. It was pretty time-consuming to clip the recipes I wanted to keep, because there were so many of them! This particular recipe for bacon and egg quesadillas actually appeared in two issues of the magazine, so I knew it must be good!

IT WAS. These quesadillas are a new family favorite for sure, and Joe loved them so much that he didn't even mind when I made them three times in one week. If you know me, you know it's unheard of for me to make a recipe twice in the same month, let alone three times in a week!

There's really nothing not to love about these quesadillas. They're such a fun new twist on bacon and eggs. I love that the eggs are only cooked to over-easy, so the yolks are still soft when you bite into them. I also love that the quesadillas are crisped in bacon grease -- it's not very healthy, sure, but it makes them so perfectly crisp and adds a ton of flavor too. Joe topped his with hot sauce for a little more heat, and I topped mine with sour cream. You could also serve them with salsa if you wanted. What a simple and delicious breakfast, lunch or dinner these were!

Be sure to check out Taste and Tell's Saturdays with Rachael Ray for more great recipes!

Bacon and Egg Quesadillas

4 medium flour tortillas
Salt and pepper
1/2 pound bacon
4 large eggs
4 ounces pepper jack cheese, shredded (about 1 cup)

1. Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.

2. Working in 2 batches, in the skillet, cook the eggs over easy, seasoning with salt and pepper to taste; transfer to a platter. Reserve the skillet.

3. Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with 1 egg and bacon strips, then fold to enclose.

4. In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add quesadillas and cook, turning once, until crisp and golden, about 3 minutes.


Heather of Kitchen Concoctions said...

Saw you over on Taste and Tell. These quesadillas look so good! I am always looking for new breakfast ideas!
I quite the cooking magazine collection too! In fact, I have 2 huge binders full of recipes from magazines, newspapers, printed off the internet, handwritten from friends, etc. I have so many magazine recipes that I decided to do a magazine of the month feature so that I can actually use some of these recipes I have saved. This month is Rachael Ray's magazine. I have enjoyed playing along with Saturday's with RR!

linda said...

I am making these for breakfast tomorrow morning.. My guys will love them

Monica H said...

I'm a sucker for bacon and eggs, especially when they're nice and runny. I'm making these!

Deborah said...

I was wondering what I was going to make for dinner tonight - and I think I'll be making these!! I have some bacon that needs to be used, so this is perfect!

Viagra Online without prescription said...

Bacon is terrible for your heart, be careful with it: only eat it once per week.

Abby said...

Made these last night! Amazing. I used sharp cheddar since that's all I had, but I don't think it matters what kind of cheese! I'd eat them with any kind of cheese...

Anonymous said...

So easy to modify for a healthier version by using much less bacon, and not cooking in the bacon grease!