Morning Quesadillas - Fred Whitlock, The Good Gourmet

A breakfast version of the popular Southwestern Quesadilla with bacon and eggs, of course.  From our breakfast club. 

Ingredients:

2 thick bacon slices cut in half
1 large egg
Salt and freshly ground pepper to taste
1 cup grated cheddar or jack cheese
vegetable oil
4 flour tortillas
1/2 cup mild green salsa picante
1/2 avocado, diced

Cook bacon in a skillet until it is brown and crispy.  Remove from skillet leaving the drippings.  In a small bowl whisk egg and salt just until combined and then pour it into the skillet with the bacon drippings.  Cook, stirring frequently, until the egg forms curds but is still a little runny.  Stir in about 2 tbsp. of the cheese, remove from the heat and stir through a little more.

Oil the surface of a griddle and place tortillas to cook over medium heat until the tortilla has stiffened a little.  Turn tortillas over and cover 2 of them with half the remaining cheese.  Spoon the egg mixture on top and top the egg mixture with salsa and diced avocado.  Finally place the other half of the cheese on top and cover with the remaining two tortillas.  Cook quesadilla on both sides until cheese is melted and tortillas are browned.  Other versions include replacing the avocado with chorizo sausage or hash browns.  Serves 2.

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