Loaded Breakfast Quesadilla (new!) Recipe

Cook the bacon

In a large skillet over medium heat, cook the hickory smoked bacon until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. When cool, chop into 1/2" pieces.

Cook the sausage

Discard all but 1 tablespoon of bacon fat from the skillet (leave fat in pan) and increase heat to medium-high. Add the ground pork sausage, breaking up with a spatula, and cook until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary and transfer sausage to a bowl.

Sauté peppers and onions

Wipe skillet if burned, then heat 1 tablespoon vegetable oil over medium heat. Add diced red and green bell peppers and diced yellow onion. Season with a pinch of salt and sauté until tender and slightly caramelized, about 6–8 minutes. Transfer vegetables to the bowl with the cooked sausage.

Scramble the eggs

Whisk eggs with whole milk, 1 tsp salt and 1 tsp black pepper until blended. Wipe skillet clean, add remaining 1 tablespoon vegetable oil and reduce heat to medium-low. Pour in egg mixture and gently scramble with a spatula until just set but still moist, about 3–4 minutes. Remove from heat.

Combine filling

In a large bowl combine chopped bacon, cooked sausage, sautéed peppers and onions, scrambled eggs, and 1 1/2 cups of the shredded cheddar-jack cheese. Stir gently to mix. Reserve remaining 1/2 cup cheese for assembly.

Assemble and grill quesadillas

Heat a large griddle or nonstick skillet over medium heat and add 1 tablespoon butter. Place one tortilla on the griddle. Spoon half the filling onto one half of the tortilla, spreading evenly but leaving a 1/2" edge. Sprinkle half of the reserved 1/2 cup cheese on top of the filling. Fold the empty half of the tortilla over to enclose. Cook 2–3 minutes until golden brown and crisp, then carefully flip and cook another 2 minutes, pressing lightly with a spatula so cheese melts and the quesadilla is sealed. Transfer to a cutting board and keep warm. Repeat with remaining butter, second tortilla and remaining filling and cheese. Let quesadillas rest 1–2 minutes, then cut each into 4 wedges.

In a medium bowl combine diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice and 1/2 tsp salt. Stir to combine and taste, adjusting salt or lime if needed. Refrigerate for at least 15 minutes to let flavors meld. Serve chilled or room temperature.

Scoop avocado into a blender or food processor with sour cream (or Greek yogurt), lime juice, minced garlic, 1/4 tsp salt and 1 tablespoon water. Blend until smooth and creamy, adding more water a teaspoon at a time if needed to reach a drizzle-able consistency. Taste and adjust lime or salt. Transfer to a squeeze bottle or bowl.

Place two quesadilla wedges (or a whole cut quesadilla served as 4 wedges) on each plate. Add a spoonful of house salsa and pico de gallo alongside. Drizzle or dollop avocado crema over the quesadilla or serve on the side. Sprinkle shredded lettuce next to the quesadilla and add lime wedges for squeezing. Serve immediately while hot.