Bacon Jam Breakfast Quesadilla Recipe

by Sheena Bates

4 SERVINGS

Directions

• Cook bacon in 10-inch skillet over medium-heat until lightly browned, stirring frequently. Drain all but 1 tablespoon rendered fat out of skillet, reserving fat separately.
• Add onion and shallot to cooked bacon in skillet and cook until softened and browned, about 3 to 5 minutes. Stir in vinegar and cook until little liquid remains. Stir in brown sugar and maple syrup. Turn heat to medium-low and let simmer until mixture has thickened, about 10 minutes.
• Pulse bacon mixture in food processor into very small bits. Wipe out skillet with a paper towel and set aside.
• Lay 4 tortillas on a flat surface. Divide cheese in half. Sprinkle half of cheese evenly over 4 tortillas. Sprinkle one-fourth of the apple, one-fourth of the avocado, and 2 tablespoons bacon jam over cheese on each tortilla. Scatter remaining cheese on top.
• Slide 1 covered tortilla into skillet over medium heat. Place a remaining tortilla on top. Press down with a wide spatula to remove air pockets. Cover skillet, and cook quesadilla 1 to 2 minutes, checking often, until bottom tortilla is crisp and browned.
• Flip quesadilla, cover, and cook 1 to 2 minutes more, or until tortilla is lightly browned. Repeat this process for remaining quesadillas.
• Add 2 tablespoons reserved bacon fat to skillet. Turn heat to medium-high and cook eggs sunny-side up or to your liking. Top each quesadilla with an egg and drizzle more bacon jam on top. Serve immediately.