Yay for Thursday. Technically it’s also Friday-eve, which make Thursday kind of magical. Back to the food. This food in particular. This quesadilla….O-M-G. For reals, this is so good. Mainly because there is bacon in it. Bonus there are greens, so it’s “healthy”. You get your greens and get to eat bacon. #winning This quesadilla came about when I was super hungry one day and had some Hungarian peppers from the garden. I mean what can you do with a hot pepper? So many possibilities. I was making a mental list and a quesadilla just sounded delish. Bacon also sounded amazing so I married the two. Tossed in some mixed greens and some brie cheese….and basically died of happiness. This was freakin’ delicious. I sat there eating lunch, smiling. I know, it sounds so weird, and it probably looked weird, but I was unbelievably proud of this tasty concoction and my husband didn’t judge me. Bonus it’s quick to make, so if you are starving like I was, you don’t have to wait forever and a day to eat your bacon, I mean lunch.
- In a large skillet, cook the sliced bacon until almost crisp. Add in the onions and Hungarian pepper and cook until soft, about 2-3 minutes. Add in the greens and cook until wilted. Place the mixture in a bowl and set aside.
- Wipe the pan clean and heat olive oil over medium high heat. Place one tortilla in the pan. Place the bacon mixture on the tortilla. Break up the brie cheese and crumble over the bacon mixture. Top with remaining tortilla and place a cover over the skillet. Cook until the tortilla begins to crisp. Reduce the heat if it's browning too quickly. Once Lightly toasted, carefully flip the tortilla to cook the other side. Place the cover back on until the other side is toasted.
- Remove the quesadilla from the heat and let sit for 5 minutes or so. Using a sharp knife or pizza cutter slice the quesadilla into four slices. Enjoy!