About
Woo! Is it hot in here? No, don't go turning down the A/C or calling the repair man, everything's fine! It's just these Spicy Quesadillas turning up the heat! Your tongue will be tingling as you crunch into the crispy tortillas that are securely wrapped around some Tex-Mex-seasoned melty cheese, crispy bacon, and spicy jalapeños. They might make you sweat a little bit but a scoop of the creamy, cooling, homemade guacamole will balance it all out just right! Believe us! You didn't break anything; you're just blown away by just how flavorful and explosive these Spicy Quesadillas are!
Ingredients
- For the guacamole:
- 1 ripe Hass avocado, halved
- 1 small tomato, diced
- 2 scallions, finely chopped
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 small clove garlic, minced
- salt, to taste
- For the chicken quesadillas:
- 4 strips turkey bacon
- 6 scallions, thinly sliced
- 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 (8-inch) multi-grain tortillas
- 3/4 cup Monterey Jack cheese, shredded
- nonstick cooking spray, to taste
- 1/4 cup sour cream, optional, for serving
Directions
Step 1 -In a large bowl, add the avocado halves and use a fork to coarsely mash them.
Step 2 -Add the diced tomatoes, 2 of the chopped scallions, the lime juice, the cilantro, 1 of the sliced jalapeños, 1 of the minced garlic cloves, and the salt to the mashed avocado and stir until it is blended.
Step 3 -Tightly cover the bowl and chill the guacamole until ready to serve.
Step 4 -Preheat the oven to 450 degrees F.
Step 5 -Coat a large baking sheet with cooking spray.
Step 6 -Lightly coat a medium nonstick skillet with the nonstick cooking spray and set it over medium-high heat.
Step 7 -Add the bacon strips to the heated skillet and cook, turning and flipping occasionally, until they are browned, about 3-4 minutes.
Step 8 -Transfer the cooked bacon strips to a paper-towel-lined plate to drain and cool.
Step 9 -Crumble the cooled bacon strips, then set them aside.
Step 10 -In the same skillet over medium heat, add the remaining sliced scallions, the remaining sliced jalapeños, the remaining minced garlic cloves, the cumin, and the coriander and cook, stirring often, until the scallions are soft, about 2-3 minutes.
Step 11 -Transfer the skillet from the heat.
Step 12 -Place each of the tortillas on the prepared baking sheet.
Step 13 -On one half of each of the tortillas, evenly sprinkle with 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon crumbles.
Step 14 -Fold the unfilled half of each of the tortillas over the filling, then lightly coat the quesadillas with the nonstick cooking spray.
Step 15 -Bake the quesadillas until they are lightly browned and crispy, about 8-10 minutes.
Step 16 -Cut each of the quesadillas into 4 wedges.
Step 17 -Serve the quesadillas with the guacamole and the sour cream.
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