You know that feeling when you eat a quesadilla for lunch and it tastes so good, but all too quickly? That’s about to change. I just found out how easy these little sandwiches can be made in bulk! All of your favorite ingredients (cheddar cheese!), cooked right alongside each other inside one crispy tortilla – what could possibly go wrong?! Well if things don’t turn out as planned… serving them up with some Ember Salsa sure does make everything better on toast points or mornings where there really isn‘t much time left before work starts rolling around again.
Bacon and Egg Quesadilla: Dirrect Grilling
- Grill/Gear: Can be grilled over charcoal, wood, or gas. You also need a wide-bladed spatula and 2 rimless sheet pans.
- 2 flour tortillas (each 8 inches in diameter)
- 1 tablespoon melted butter, bacon fat, or extra virgin olive oil
- 3 ounces (about ¾ cup) cheddar, Monterey or pepper Jack, or other cheese, coarsely grated
- 1 large egg (preferably farm-fresh or organic)
- 2 strips bacon, grilled and slivered or crumbled, or 2 ounces smoked ham (cured or cooked), cut crosswise into thin slivers
- 1 jalapeño or serrano pepper, thinly sliced crosswise (optional; for a milder quesadilla, seed the chiles)
- 1 scallion, trimmed, white and green parts finely chopped (optional)
- 3 tablespoon finely chopped fresh cilantro (optional)
- Vegetable oil for oiling the grate
- Sour cream (optional) or Ember Salsa (optional), for serving
- Set up your grill for direct grilling and heat to medium-high. Move one section of the BBQ away from any fire, so it doesn't burn while you're working on another part with open flames or sparks that could set off an accidental flareup.
- On one of the tortillas, brush half the melted butter and place it buttered side down on your sheet pan. Sprinkle two-thirds cheese in doughnut shape around perimeter leaving 3 inch space at center for egg mixture; mix together well before pouring into quesadilla molding whole scallions/chiles if using . Place ham or bacon slivers overtop followed by remaining ingredients including cilantro leaves just prior to baking.
- Brush one side of the second tortilla with the remaining butter, then place it buttered-side up atop your quesadilla.
- Close the grill grate and place a sheet pan on top. Gently slide your quesadilla onto that, making sure to oil both sides well before adding them together as one unit so they don't stick or anything accidents happen! Grill until golden brown from bottom up 2-4 minutes depending how big it is but if at any time something starts burning just reduce heat accordingly - no need for burns here).
- To make a quesadilla, first melt some cheese on one side of the tortilla and then add an eggs benedict inside. Heat up your grill so it's hot enough for searing but not too high that you cannot keep an eye on what’s happening below ground level at all times (you want this stuff cooked). Place other half over top before closing lid or using plate cover if using indoors like I did today since weather allowed! Flip after about 3-4 minutes total time spent cooking from bottom side only until both sides have nice brown color.
- Serve the quesadilla with sour cream and/or Ember Salsa, if desired. The perfect breakfast doesn’t get better than this.