BLT Quesadilla

BLT Quesadilla is the perfect marriage. Crispy bacon, juicy tomatoes, lettuce, and melted cheese, in a crunchy warm tortilla.

BLT Quesadillas

Quesadillas are maybe the most perfect food. Add bacon and I'm not sure anyone would ever argue that fact.

Busy night and need a quick meal? Make a quesadilla. Everyone wants something different for supper? Make a quesadilla. Want something savory? Quesadilla. Want something sweet? Strawberry Cheesecake Quesadilla. Breakfast? Lunch? Supper?... You get the idea.

I love taking the little leftovers in the fridge and making them fresh again in a crunchy tortilla.

BLT Quesadillas are the perfect quick recipe for summer when the tomatoes are at their best. But sometimes I can't wait until summer and little cherry or plum tomatoes cut in half do the trick, too.

Ingredients for BLT Quesadilla

Just a few simple ingredients you can mix and match to fit your preferences with all of the classic BLT flavors.

• Bacon, precooked - I used my farm-raised pork bacon, but use what you like.
• Flour Tortilla - Soft taco-sized tortillas are flexible in size use and fit my pan just right. But if you want a big BLT Quesadilla, use the burrito-sized ones and double the filling amounts.
• Miracle Whip - For flavor on the inside and to help the outside of the tortilla brown in place of butter. Or mayonnaise, if you prefer. The tanginess in Miracle Whip is delish here.
• Cheese - Holds the quesadilla together and elevates the traditional BLT. I used extra sharp cheddar, but other cheeses would be fantastic
• Sliced Tomatoes - Fresh summer tomatoes are hard to beat.
• Lettuce - I used fresh lettuce mix from the garden

See recipe card for quantities.

How to Make a BLT Quesadilla

1. Spread both sides of each tortilla with Miracle Whip. Place one tortilla in a skillet that fits your tortilla. If using larger tortillas, use a large skillet.
2. Top the bottom tortilla with shredded cheese, then bacon, tomato slices, a handful of lettuce, and another sprinkling of cheese. Place second tortilla on top of cheese.
3. Cook on medium heat until the bottom tortilla is lightly browned. Approximately 2-3 minutes.
4. Carefully flip the quesadilla and cook the second side until lightly golden brown and cheese is melted.
5. Cut into 3 triangles and serve.

Hint: If using larger tortillas simply use one tortilla and fold tortilla in half.

Substitutions for BLT Quesadilla

Make any substitutions that fit your preferences or your supplies.

• Lettuce - Use fresh baby spinach, butter lettuce, bib lettuce, iceberg lettuce or romaine lettuce.
• Tortilla - use gluten-free tortilla, whole wheat tortillas, or low carb tortillas instead of white tortillas.
• Vegetarian - leave off the bacon altogether for a delish sandwich my daddy would have loved.

Variations

• Spicy - saute chopped jalapeno and top off your BLT when grilling
• BLAT - add sliced avocado for a Bacon, Lettuce, Avocado, and Tomato Quesadilla

Storing BLT Quesadilla

Quesadillas come together very quickly so I usually make them to order. If you make extras, store remaining quesadillas in the fridge for 3 to 5 days in an airtight container.

To prevent the tortilla from getting soggy, store the lettuce and tomato separately.

Reheat quesadillas in skillet over medium heat.

FAQ

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Pairing

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Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.