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Who can resist a warm quesadilla with melted cheese, add avocado and bacon and delish.
All of your ingredients should be prepped and ready to go before you start cooking. I had my bacon cooking in the oven while prepping the rest of the ingredients. Have your cheese shredded or sliced, avocado sliced and when the bacon is cooked break or cut it into smaller pieces. If you are adding tomatoes, olives, onions, jalapenos or any other optional ingredients you will want them to be prepared as well. For a breakfast quesadilla have your eggs precooked and ready to go.
The tortillas should be buttered and ready to go, the tortillas get put on the griddle butter side down. Add your toppings and place the second tortilla on top, butter side up, so that when it is flipped the the butter side will be the one touching the griddle surface. Once you put the tortilla on the griddle you will only have a couple minutes to get them covered in goodies before they need to be flipped, so it’s best to have all ingredients ready.
Flipping tips: For easier flipping you will want cheese on the top and bottom tortilla because it will help hold everything together. If cooking on the stove top in a skillet, when ready to flip place a large plate on top of the quesadilla in the pan, grab your pan by the handle, and flip it over onto the plate. Then slide the quesadilla back into your pan to cook the other side. For those that still have trouble flipping, the half-moon technique is much easier to flip than a quesadilla made with two tortillas. Spread your filling over only half of the tortilla, then fold the other half over the filling and pat it down. To flip slide the spatula under the curved edge and flip over the folded edge. Or use smaller tortillas which are easier to flip.
You can use sliced or shredded cheese in quesadillas. I used a mixture of sharp white cheddar and mild orange cheddar. Monterey, Colby or Pepper Jack are also good choices for quesadillas.
If you don’t want the avocado to be heated just serve it on top instead of cooking it inside of the tortillas.
Serve while still warm with sour cream, salsa or guacamole.
Avocado and Bacon Quesadilla's
- 4 (10 inch) flour tortillas
- 2 Tbsp soft butter
- 1 med or large avocado (thinly sliced)
- 8 slices cooked bacon (cut or crumbled)
- 2 cups shredded cheese (of your choice)
- optional additions chicken, cilantro, sliced tomato, sliced black olives, peppers, onion, mushroom, egg, etc.
- Spread butter over one side of each tortilla. Place two tortillas, buttered side down, on a hot griddle or skillet. My griddle was set to 350°, medium if cooking on the stove top.
- Top each with 1/2 the avocado, 4 slices bacon, 1 cup of cheese and any additional options desired. Cover with remaining tortillas, buttered side up.
- Cook just enough to melt the cheese and turn the tortilla a golden brown. Carefully flip the quesadilla over and cook the other side until golden brown.
I find the easiest way to cut a quesadilla is with a pizza cutter or kitchen shears.