6stripsbacon, cooked, drained and chopped or crumbled
2largejalapeños,seeded and chopped
1/2tablespoonvegetable oil
1/2tablespoonrendered bacon grease,melted
Instructions
Sprinkle 1/4 cup cheese evenly over two tortillas.
Sprinkle one tortilla with 1/6 of the bacon bits and the other with 1/6 of the chopped jalapeños.
Brush the skillet with half oil and half bacon grease and heat over medium until oil shimmers. Add the tortillas, plain side down.
Cook until golden brown. Flip one tortilla on top of the other and press down lightly with the spatula. Remove from pan and blot with paper towels.
Repeat with remaining ingredients to make 6 mini quesadillas. Serve with salsa for dipping.
Notes
*If you can't find small 4.5-inch flour tortillas, you can substitute regular 6-inch flour tortillas and make 4 quesadillas instead of 6. Quesadillas can be cut in quarters and served as an appetizer with salsa. Uneaten quesadillas can be tightly wrapped and refrigerated for up to 3 days. Quesadillas can also be tightly wrapped and frozen for up to 2 months. Thaw in refrigerator overnight before reheating.Reheat on the stove in a skillet over medium heat. Cook until hot, flip, and keep cooking until cheese starts to melt, about 5 minutes total.Quesadillas can also be reheated in a 325 degrees F oven. Arrange the quesadillas on a baking sheet. Reheat until the tortillas are hot and crispy, and the cheese is starting to melt, about 8 to 10 minutes, flipping over once during cooking.
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