Resaca Quesadilla Recipe

Cook bacon

Heat a large nonstick or cast-iron skillet over medium heat. Add the diced dried cured smoky bacon and cook, stirring occasionally, until the bacon is browned and crisp and has rendered its fat, about 5–7 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving most of the fat in the pan.

Cook chorizo

Increase heat to medium-high. Crumble the fresh chorizo into the same skillet with the bacon fat (add 1 tbs neutral oil if pan is dry). Break it up with a spatula and cook until the chorizo is fully cooked through and slightly browned, about 5–6 minutes. Drain excess fat if there's a lot, but leave a tablespoon in the pan for flavor. Transfer cooked chorizo to the plate with the bacon.

Prepare eggs

Wipe the skillet lightly if needed, then reduce heat to medium-low and add 1 tablespoon neutral oil or a touch more bacon fat. Beat the eggs in a bowl with the kosher salt and pepper. Pour eggs into the skillet and cook gently, stirring frequently to make soft scrambled eggs, about 2–3 minutes until just set but still moist. Remove from heat.

Combine filling

Return the cooked chorizo and bacon to the pan with the scrambled eggs, add the white parts of sliced spring onions (reserve greens for garnish) and half of the shredded cheese. Stir to combine so the cheese melts slightly and the mixture is evenly mixed. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep warm.

In a medium bowl combine the diced tomatoes, finely diced white onion, minced jalapeño, chopped cilantro, lime juice, 1/2 tsp kosher salt and optional pinch of sugar. Stir to combine and let sit for 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust salt or lime as needed.

Heat a clean large skillet or griddle over medium heat. Lightly brush one side of a tortilla with melted butter or oil. Place the tortilla buttered-side down on the skillet.

Sprinkle half of the remaining shredded cheese evenly over the top of the tortilla in the skillet. Spoon half of the chorizo-bacon-egg mixture evenly over the cheese, then top with a light sprinkle of the green parts of the spring onions. Finish with a thin layer of the remaining cheese (this helps seal the top tortilla).

Brush one side of the second tortilla with butter or oil and place it buttered-side up on top of the filling to form a sandwich. Cook over medium heat until the bottom tortilla is golden brown and the cheese begins to melt, about 2–3 minutes. Carefully flip the entire quesadilla (use a large spatula, or invert onto a plate then slide back into the pan) and cook the second side until golden and cheese is melted, another 2–3 minutes.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute to set. Cut into 4 wedges using a sharp knife or pizza cutter.

Repeat assembly and cook for the second quesadilla if making both at once.

Serve each quesadilla wedge topped with fresh salsa, a squeeze of lime, and a sprinkle of reserved spring onion greens and extra cilantro.