"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grilled Bacon & Egg Quesadilla Recipe

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This recipe for Grilled Bacon & Egg Quesadilla, by , is from The McCabe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jimi McCabe

Category:
Category:

Ingredients:  
Ingredients:  
2 flour tortillas (each 8 inches in diameter)
1 tablespoon melted butter, bacon fat, or extra virgin olive oil
3 ounces (about ¾ cup) cheddar, Monterey or pepper Jack, or other cheese, coarsely grated
1 large egg (preferably farm-fresh or organic)
2 strips bacon, grilled and slivered or crumbled,
1 jalapeño or serrano pepper, thinly sliced crosswise (optional; for a milder quesadilla, seed the chiles)
1 scallion, trimmed, white and green parts finely chopped (optional)
3 tablespoons finely chopped fresh cilantro (optional)
Vegetable oil for oiling the grate
Sour cream (optional) or Ember Salsa (optional; See Appetizers, Salsas & Beverages Section), for serving

Directions:
Directions:
1. Set up your grill for direct grilling and heat to medium-high. Have one section of the grill fire-free.

2. Brush one of the tortillas with half the melted butter and place it, butter side down, on the rimless sheet pan (or on the back of a rimmed sheet pan). Sprinkle two thirds of the cheese on top in a doughnut shape (more generously around the periphery), leaving a 3-inch space in the center for the egg. Crack the egg into a ramekin (fish out any stray pieces of shell), then carefully pour it into the center of the quesadilla. Sprinkle the remaining cheese over it. Sprinkle the bacon or ham slivers on top, followed by the chile, scallion, and cilantro (if using).

3. Brush one side of the second tortilla with the remaining butter and place it, butter side up, atop the quesadilla.

4. Brush or scrape the grill grate clean and oil it well. Position the sheet pan with the quesadilla just above the grate. Tugging from one end, gently slide the quesadilla onto the grill grate. Close the grill lid. Grill until the bottom is browned and the cheese at the edge starts to melt, 2 to 4 minutes. move to safe zone, if the quesadilla starts to burn.

5. Slide a large spatula (or a rimless sheet pan) under the quesadilla and flip it over. Continue grilling until the bottom is browned and the cheese is melted, another 2 to 4 minutes. Theoretically, the cheese will be melted and the egg will be cooked by the time the tortillas are browned. If not, slide the quesadilla to the safe zone part of the grill with a spatula. Close the grill lid and indirect grill until the cheese is melted and the egg is just set—a few minutes longer.

6. Transfer the quesadilla to a plate. Serve with sour cream and/or Ember Salsa See Appetizers, Salsas & Beverages Section), if desired.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
10 minutes + 25 minutes for charcoal to get white
Personal Notes:
Personal Notes:
Can substitute 2 ounces smoked ham (cured or cooked), cut crosswise into thin slivers for bacon

 

 

 

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