Recipe By: @summeralloutdoors

🌮 Fun Fact: Quesadillas trace their roots to colonial Mexico, where Spanish cheese met indigenous corn tortillas. Talk about delicious cultural chemistry! 🧀

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4 strips bacon
4 large eggs
2 large flour tortillas
1 cup shredded cheddar or Mexican-blend cheese
1 tbsp butter, divided
Salt and black pepper, to taste
Hot sauce or salsa, for serving

1️⃣ Get That Bacon Crispy
Cook the bacon in a skillet over medium heat until golden and crispy, about 6–8 minutes. Transfer to a paper towel-lined plate and chop into bite-sized pieces.

2️⃣ Scramble Those Eggs
Whisk the eggs with a pinch of salt and pepper. Melt 1 teaspoon of butter in a skillet over medium-low heat. Add the eggs and gently scramble until just set but still soft.

3️⃣ Build Your Quesadillas
Lay each tortilla flat. Sprinkle ¼ cup of shredded cheese over one half. Add half the scrambled eggs and bacon, then top with another ¼ cup of cheese. Fold the tortilla over to create a half-moon.

4️⃣ Get Golden & Crispy
Heat the remaining butter in a clean skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and crispy and the cheese is melted.

5️⃣ Slice, Serve & Dig In!
Let the quesadillas rest for a minute before slicing into wedges. Serve warm with your favorite hot sauce or salsa.

🌮 Taco Tuesday Tip: Keep the heat at medium so the cheese melts completely without burning the tortilla. That golden crunch and gooey cheese pull are the whole point!