If you’ve followed my blog for a while, you’ve probably noticed that I have a deep love for quesadillas. They are quick, cheap, and easy to make and they are super versatile. You can fill a quesadilla with anything. The other day, I was craving a BLT. It’s late summer after all and big, fat, juicy tomatoes can be found everywhere. And, that’s when it hit me. Who needs bread for their BLT when you can have a BLT quesadilla?! And, oh my…what an insanely good idea. When I bit into my BLT Quesadilla, boom! Mind blown. Salty, crunchy, creamy and satisfying. Low cal? Nope. Unbelievably good and a bit naughty? Absolutely! My BLT Quesadillas are the perfect late night munchie, kid-friendly snack or fast and fun dinner. You guys are going to LOVE THESE!
For two quesadillas, fry four slices of thick bacon, drain on a paper towel and set aside. Thinly slice one plum tomato and chop ½ cup of lettuce. Shred ½ cup of cheddar cheese and grab four, 10-inch flour tortillas and a jar of mayonnaise. To assemble each quesadilla, spread about one tablespoon of mayonnaise on a tortilla then sprinkle with about ⅛ cup of cheese. On the other tortilla, sprinkle on ⅛ cup of cheese, two pieces of bacon that have been crumbled, and a few slices of tomato.
Top with half the lettuce and then press the two tortillas together – the cheese and mayonnaise tortilla with the cheese, bacon, tomato and lettuce tortilla. Heat two teaspoons of olive oil in a large frying pan and brown the quesadilla on both sides and melt the cheese inside the quesadilla. Repeat with the second quesadilla. Allow both quesadillas to cool slightly, then slice into 6 triangles. Eat while hot and gooey. Yum!
BLT Quesadilla
Ingredients
- 4 flour tortillas
- 4 slices of thick bacon
- 1 plum tomato, thinly slices
- ½ cup shredded cheddar cheese
- ½ cup chopped lettuce
- 2 tbsp mayonnaise
Instructions
- Fry four slices of bacon until crispy, drain on paper towels and set aside.
- For one quesadilla, spread one tablespoon of mayonnaise on a tortilla and sprinkle with ⅛ cup of shredded cheddar cheese.
- On the other quesadilla, sprinkle on ⅛ cup of shredded cheddar cheese, followed by two slices of bacon that have been crumbled, a few slices of tomato and half the lettuce.
- Push the two tortillas together and place into a pan that has been heated with two teaspoons of olive oil. Cook the quesadilla until golden brown on the outside and hot and gooey on the inside.
- Repeat with the remaining ingredients to make the second quesadilla.
- Allow each quesadilla to cool slightly then slice into 6 triangles. Enjoy!
