2tablespoonspickled jalapenosmore or less as desired, finely chopped. Can use fresh jalapenos.
Instructions
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 skillet with about 1 tablespoon of the butter, over medium-high heat.
Using a large spatula, carefully transfer the quesadillas into the skillet; cook until bottom tortilla has 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.
Notes
With tacos, we always use corn tortillas, but with quesadillas, you need the pliability. so use flour tortillas. It needs to withstand the flip!Flour tortillas absorb a lot of oil, so you only want to lightly coat the skillet with butter. It'll help the tortilla brown and have a delicious crisp texture.Making a quesadilla with two tortillas is difficult to flip. You may find the half-moon technique is easier to flip. To make a quesadilla with one tortilla, spread the filling over half of the tortilla, then fold the other half over the filling. To flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold.
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