Recipe Background
Woo! Is it hot in here? No, don't go turning down the A/C or calling the repair man, everything's fine! It's just these Spicy Quesadillas turning up the heat! Your tongue will be tingling as you crunch into the crispy tortillas that are securely wrapped around some Tex-Mex-seasoned melty cheese, crispy bacon, and spicy jalapeños. They might make you sweat a little bit but a scoop of the creamy, cooling, homemade guacamole will balance it all out just right! Believe us! You didn't break anything; you're just blown away by just how flavorful and explosive these Spicy Quesadillas are!
Woo! Is it hot in here? No, don't go turning down the A/C or calling the repair man, everything's fine! It's just these Spicy Quesadillas turning up the heat! Your tongue will be tingling as you crunch into the crispy tortillas that are securely wrapped around some Tex-Mex-seasoned melty cheese, crispy bacon, and spicy jalapeños. They might make you sweat a little bit but a scoop of the creamy, cooling, homemade guacamole will balance it all out just right! Believe us! You didn't break anything; you're just blown away by just how flavorful and explosive these Spicy Quesadillas are!
Ingredients
For the guacamole:
- 1 ripe Hass avocado halved
- 1 small tomato diced
- 2 scallions finely chopped
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons cilantro leaves chopped
- 1 jalapeño seeded and minced
- 1 small clove garlic minced
- salt to taste
For the chicken quesadillas:
- 4 strips turkey bacon
- 6 scallions thinly sliced
- 1 jalapeño seeded and minced
- 1 clove garlic minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 (8-inch) multi-grain tortillas
- 3/4 cup Monterey Jack cheese shredded
- nonstick cooking spray to taste
- 1/4 cup sour cream optional, for serving
Directions
- In a large bowl, add the avocado halves and use a fork to coarsely mash them.
- Add the diced tomatoes, 2 of the chopped scallions, the lime juice, the cilantro, 1 of the sliced jalapeños, 1 of the minced garlic cloves, and the salt to the mashed avocado and stir until it is blended.
- Tightly cover the bowl and chill the guacamole until ready to serve.
- Preheat the oven to 450 degrees F.
- Coat a large baking sheet with cooking spray.
- Lightly coat a medium nonstick skillet with the nonstick cooking spray and set it over medium-high heat.
- Add the bacon strips to the heated skillet and cook, turning and flipping occasionally, until they are browned, about 3-4 minutes.
- Transfer the cooked bacon strips to a paper-towel-lined plate to drain and cool.
- Crumble the cooled bacon strips, then set them aside.
- In the same skillet over medium heat, add the remaining sliced scallions, the remaining sliced jalapeños, the remaining minced garlic cloves, the cumin, and the coriander and cook, stirring often, until the scallions are soft, about 2-3 minutes.
- Transfer the skillet from the heat.
- Place each of the tortillas on the prepared baking sheet.
- On one half of each of the tortillas, evenly sprinkle with 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon crumbles.
- Fold the unfilled half of each of the tortillas over the filling, then lightly coat the quesadillas with the nonstick cooking spray.
- Bake the quesadillas until they are lightly browned and crispy, about 8-10 minutes.
- Cut each of the quesadillas into 4 wedges.
- Serve the quesadillas with the guacamole and the sour cream.
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