Quesadilla Recipe

Cook bacon in a skillet over medium heat until crisp, turning occasionally, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

In a small bowl mix mayonnaise, minced chipotle in adobo, lime juice, minced garlic and salt. Taste and adjust: add more chipotle for heat or more lime for brightness. Refrigerate until assembly.

Halve avocados, remove pits, and scoop flesh into a bowl. Add lime juice immediately and mash to your desired texture. Stir in finely diced red onion, chopped cilantro, minced jalapeño (if using) and salt. Adjust seasoning and keep covered to prevent browning.

Combine finely diced tomatoes, diced red onion, chopped cilantro, lime juice and salt in a bowl. Mix and let sit 5–10 minutes for flavors to meld. Taste and adjust salt or lime.

In a bowl, whisk together eggs, milk, salt and pepper until combined and slightly frothy.

Heat 1 tablespoon vegetable oil or butter in a nonstick skillet over medium-low heat. Pour in egg mixture. Allow eggs to set slightly at the edges, then gently push and fold with a spatula, forming soft curds. Cook until just set but still moist, about 3–4 minutes. Remove from heat to avoid overcooking.

Assemble

Lay out 4 tortillas. On half of each tortilla, sprinkle about 1/4 cup shredded queso, top with a portion of scrambled eggs (about 1/6 of the eggs each), sprinkle chopped bacon (about 2 strips worth per quesadilla), and add another 1/4 cup shredded queso on top to help sealing. Fold the tortilla over to create a half-moon.

Heat a large skillet or griddle over medium heat and add 1/2 tablespoon butter. Place folded quesadillas seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Work in batches and add remaining butter as needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges.

Plate quesadilla wedges and serve with dollops of guacamole, spoonfuls of pico de gallo and a drizzle or side of chipotle aioli. Garnish with extra cilantro leaves and hot sauce to taste.