Turkey Bacon, Egg and Cheddar Quesadilla

Name: Turkey Bacon, Egg and Cheddar Quesadilla
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Tex-Mex
Ingredients: 6 slice Turkey bacon; 4 piece Large eggs; 2 tbsp Milk; 0.25 tsp Salt; 0.25 tsp Black pepper; 0.5 tsp Smoked paprika; 1 tbsp Butter; 2 piece Flour tortillas (large, 10-inch); 1 cup Sharp cheddar cheese, shredded; 2 piece Scallions; 1 tsp Vegetable oil; 0.25 cup Salsa (to serve)

Tex-Mex · 25 mins

Crisp tortilla filled with turkey bacon, scrambled eggs, and cheddar.

K By kaylyn

Servings

6 slice Turkey bacon
4 piece Large eggs
2 tbsp Milk
0.25 tsp Salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
1 tbsp Butter
2 piece Flour tortillas (large, 10-inch)
1 cup Sharp cheddar cheese, shredded
2 piece Scallions
1 tsp Vegetable oil
0.25 cup Salsa (to serve)

Calories

805 kcal

Protein

47g

Carbs

38g

Fat

52g

Fiber

Sugar

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Cook the Filling

1. Cook the turkey bacon in a large nonstick skillet over medium heat for 6 to 8 minutes, turning occasionally, until browned and crisp. Drain on paper towels, then chop into small pieces. Wipe out the skillet.

6 slice Turkey bacon
2. Whisk the eggs with the milk, salt, black pepper and smoked paprika. Melt the butter in the skillet over medium-low heat, add the eggs and stir gently for 2 to 3 minutes until softly set but not wet. Transfer to a plate and wipe out the skillet.

4 piece Large eggs, 2 tbsp Milk, 0.2 tsp Salt, 0.2 tsp Black pepper, 0.5 tsp Smoked paprika, 1 tbsp Butter
3. Thinly slice the scallions and toss about three quarters of them with the chopped turkey bacon. Save the rest for serving.

2 piece Scallions
Assemble and Crisp

4. Lay the tortillas flat. Sprinkle half of the cheddar over one half of each tortilla, then top with the scrambled eggs and the bacon mixture. Finish with the remaining cheddar and fold each tortilla over to form a half-moon.

2 piece Flour tortillas (large, 10-inch), 1 cup Sharp cheddar cheese, shredded
5. Brush the skillet with the vegetable oil and heat over medium heat. Cook the quesadillas one at a time, or both if they fit, for 2 to 3 minutes per side, pressing gently with a spatula, until golden and crisp and the cheese is melted.

1 tsp Vegetable oil
Serve

6. Rest the quesadillas for 1 minute, then cut into wedges. Sprinkle with the reserved scallions and serve with salsa. To take along, cool for 5 minutes and wrap in foil or parchment.

0.5 piece Scallions, 0.2 cup Salsa (to serve)

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