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

adapted from Everyday with Rachael Ray

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.