Blt Avocado Quesadilla Recipe
crispy bacon, lettuce, tomato, avocado, sour cream
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Ingredients
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Quesadilla Base
BLT Components
Sauce / Finish
Method
Quesadilla Base
- 1
Prepare cheeses and tortillas
Mix shredded cheddar and Monterey Jack in a bowl so the cheeses are evenly combined. Lay out 4 large flour tortillas on a clean surface for assembling.
- 2
Cook quesadillas
Heat a large nonstick or cast-iron skillet over medium-low heat. Spread about 1/2 teaspoon of butter on one side of a tortilla (buttered side will contact the skillet). Place the tortilla butter-side-down in the skillet. Sprinkle about 3/4 cup of the cheese mixture evenly over half the tortilla. Reserve other fillings (bacon, avocado, tomato, lettuce) to add after melting cheese (see BLT Components). Fold the tortilla in half over the cheese and press gently with a spatula. Cook 2-3 minutes until the bottom is golden and cheese begins to melt, then carefully flip and cook the other side 1-2 minutes until golden and cheese is fully melted. Remove to a cutting board and keep warm. Repeat to make the remaining 3 quesadillas, adding more butter to the skillet as needed.
BLT Components
- 3
Cook bacon
Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp and browned, about 8-12 minutes depending on thickness. Remove bacon to a paper towel-lined plate to drain and crisp further. When cool, roughly chop or tear into bite-sized pieces.
- 4
Prepare avocado
Halve and pit the avocado. Scoop flesh into a small bowl and mash lightly with a fork so some chunks remain. Stir in lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning. This keeps the avocado from browning and adds brightness.
- 5
Prepare tomato and lettuce
Thinly slice the tomato into 1/4-inch rounds, then halve or quarter slices if desired for easier distribution. Rinse and dry the lettuce, then thinly slice or tear into small pieces (about 1 cup packed). Season tomato slices lightly with a pinch of salt if desired.
Sauce / Finish
- 6
Make sour cream sauce
In a small bowl, stir together the sour cream, hot sauce (if using), and 1/8 teaspoon salt until smooth. This creates a tangy spread to complement the quesadilla.
- 7
Assemble BLT Avocado Quesadillas
To assemble each finished cheese-only quesadilla: open the folded quesadilla gently. Spread about 1 to 1 1/2 tablespoons of the sour cream sauce on the cheese side, then evenly distribute 2 slices worth of tomato, about 2 tablespoons of mashed avocado, 2 chopped bacon slices, and a small handful (about 1/4 cup) of lettuce across one half. Fold the quesadilla closed again. Return to the skillet over low heat for 30-45 seconds per side to warm the fillings and meld them together (press gently). Remove and let rest 1 minute, then cut each quesadilla into 3 wedges with a sharp knife or pizza cutter.
- 8
Serve
Plate the quesadilla wedges and serve immediately with any extra sour cream sauce on the side. Optionally garnish with an extra squeeze of lime or a few chopped cilantro leaves.