Ingredients
Ingredients
- 4 Large Tortillas
- 8 Large Egg
- 8 Slices cooked and crumbled bacon
- 2 Cups Cheddar Cheese - Shredded
- 1 Small Green Pepper - Diced
- 1/2 Small Red Pepper - Diced
- 1/4 Cup Onion - Diced
- 2 Tbsp Butter
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Mild Smoked Spanish Paprika
- 1/4 Tsp Salt - To Taste
- 1/4 Tsp Black Pepper - To Taste
Directions
Directions
- Heat one side of your Blackstone griddle (or a large skillet) over medium heat.
- Add 1 tablespoon butter and cook the peppers and onions for 3–4 minutes until slightly softened.
- In a small bowl, beat the eggs with garlic powder, smoked paprika, salt, and pepper.
- Melt the remaining butter on the griddle and cook the eggs until softly scrambled. Avoid overcooking—they'll continue cooking inside the quesadilla.
- Stir the chopped bacon into the scrambled eggs.
- Lay the tortillas on the griddle.
- Sprinkle half of each tortilla with cheddar cheese.
- Add the egg and bacon mixture.
- Top with the sautéed peppers and onions.
- Finish with another generous layer of cheddar cheese.
- Fold each tortilla in half.
- Cook for 2–3 minutes per side until golden brown and crispy with the cheese completely melted.
- Cut each quesadilla into wedges and serve immediately with salsa, sour cream, avocado, or your favorite hot sauce.
Nutrition
Per serving · 4 servingsCalories
550
Fat
36 g
Saturated fat
16 g
Carbohydrates
34 g
Sugar
2 g
Fiber
2 g
Protein
28 g
Sodium
900 mg
Cholesterol
300 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Large Tortillas
- 8 Large Egg
- 8 Slices cooked and crumbled bacon
- 2 Cups Cheddar Cheese - Shredded
- 1 Small Green Pepper - Diced
- 1/2 Small Red Pepper - Diced
- 1/4 Cup Onion - Diced
- 2 Tbsp Butter
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Mild Smoked Spanish Paprika
- 1/4 Tsp Salt - To Taste
- 1/4 Tsp Black Pepper - To Taste
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