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When I made these mouth-watering bacon cheese and jalapeno quesadillas, I felt like a contestant on one of those Food Network challenge shows.
Do you watch those challenge shows? The ones where the contestants are given a bunch of weird ingredients and they come up with a dish?
I’m familiar with those kinds of shows, but I don’t really watch them. Most of the time I turn them on for background noise while doing something around the house. Like on Saturday, the day of the week that David and I always seem to forget about planning lunch if we are home. Maybe it’s because David is too busy thinking about grilling (did you see the Instagram post I made about him the other night?) or that I’m too busy thinking about some recipe for the blog. We totally forget to buy things for lunch. Most times, we have deli meat to make a sandwich, but sometimes I’ll look inside our functioning refrigerator to see what I can rustle up to eat.
I said “functioning refrigerator” because at the moment our refrigerator is not functioning properly. David has been bitching about his beer not being cold enough for a couple of weeks now. I thought he was imagining things, but when foods that never spoil started going bad, I started paying attention. He was right! <—– and will smile when he reads this.
Today David and I are going home early from work to wait for the refrigerator repair guy. Our refrigerator was bought brand new for our home five years ago.
Do you want to take a guess as to when the 5-year warranty expired?
February 2nd, 2017. Yep, just a few weeks ago.
The freezer is frozen, the ice maker is making ice, the water dispenser is flowing, but it isn’t very cold inside the refrigerator. The stupid expensive chunk of stainless steel and plastic decided 53 degrees is now cold enough.
Well, it sure the hell isn’t cold enough. I’ve wasted two containers of sour cream because of this malfunction. We NEVER waste sour cream… never ever.
If there is a positive to our refrigerator woes, it’s the fact that David and I don’t really stock our refrigerator and freezer as most people do. I plan meals around trips to the store. There are hardly any leftover ingredients after each meal and the ingredients that are leftover I plan something else for or we use almost daily. Sometimes I make quick easy meals like with leftover ingredients they way I did when I made these bacon cheese and jalapeno quesadillas.
Somehow we had some leftover strips of bacon in the refrigerator, some Monterey Jack Cheese, some tortillas and thanks to José, we always have jalapenos. These bacon cheese and jalapeno quesadillas are made with smoky bacon, creamy and gooey Monterey Jack cheese and spicy jalapenos in a warm, lightly toasted tortilla blanket of love. Here’s how I made them:
Bacon Cheese and Jalapeno Quesadillas Servings
Place 1 tortilla on a clean work surface. Sprinkle with 1 ½ cups of cheese. Top with half of the bacon crumbs and about a 1 tablespoon jalapenos; top with a second tortilla.
Lightly coat a medium nonstick pan with about 1 tablespoon of the butter, over medium-high heat.
Using a large spatula, carefully transfer the quesadillas into the pan; cook until bottom tortilla is lightly browned and cheese has started to melt about 2 minutes. Flip and continue cooking until lightly browned and filling is hot; about 2 additional minutes.
Transfer quesadilla to a cutting board.
Repeat this process with remaining butter, tortillas, cheese, bacon, and jalapenos.
Cut the quesadillas into wedges. Serve immediately, with additional toppings as desired.
Yes, these bacon cheese and jalapeno quesadillas made me feel like a food challenge superstar. You can feel like a food challenge superstar too. All you need is some bacon, cheese, jalapenos, tortillas and a functioning refrigerator (sigh).
Funny thing is, I’m not even pissed off about the stupid refrigerator. Why bother?
Once again, I’ll take these stupid little problems any day!
Bacon Cheese and Jalapeno Quesadillas
- 2 tablespoons butter
- 4 flour tortillas (8-inch)
- 1 cup Monterey jack cheese shredded
- 4 slices bacon cooked and crumbled
- 2 tablespoons pickled jalapenos more or less as desired, finely chopped
- Place 1 tortilla on a clean work surface. Sprinkle with 1 ½ cups of cheese. Top with half of the bacon crumbs and about a 1 tablespoon jalapenos; top with a second tortilla.
- Lightly coat a medium nonstick pan with about 1 tablespoon of the butter, over medium-high heat.
- Using a large spatula, carefully transfer the quesadillas into the pan; cook until bottom tortilla is lightly browned and cheese has started to melt; about 2 minutes. Flip and continue cooking until lightly browned and filling is hot; about 2 additional minutes.
- Transfer quesadilla to a cutting board.
- Repeat this process with remaining butter tortillas, cheese, bacon, and jalapenos.
- Cut the quesadillas into wedges. Serve immediately, with additional toppings as desired.