Ingredients
Equipment
Method
- In a bowl, beat together the eggs and milk until combined.
- Stir in the green pepper so that it’s evenly mixed with the eggs.
- Melt butter in a heated skillet, then pour in the egg mixture and cook, stirring occasionally, until the eggs are softly scrambled.
- Lay one tortilla flat in the skillet, sprinkle with some cheddar cheese, then add the scrambled eggs, beef bacon, and another layer of cheese.
- Place a second tortilla on top, pressing down lightly. Cook for 2 to 3 minutes on each side, or until the cheese melts and the tortillas are golden brown.
Notes
For a vegetarian version, skip the beef bacon and add sautéed vegetables like mushrooms or spinach. To keep quesadillas crisp, let them cool on a wire rack before storing; reheat in a dry skillet or toaster oven for best texture. You can swap cheddar for Monterey Jack or use turkey bacon or pork bacon if preferred. Serve with salsa, avocado, or sour cream for extra flavor.