Cherrywood Smoked Bacon Quesadillas




Yield 4 quesadillas

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  • 8 ounces Central Market Uncured Cherrywood Bacon
  • 2 cups shredded Queso Asadero cheese
  • 1 poblano pepper, seeded
  • 8 flour tortillas (6-inch)
  • Non-stick cooking spray or Canola oil

Gala Apple Salsa:

  • 1 medium Gala Apple, cored and diced
  • 2 cloves garlic, minced
  • 1/3 cup finely chopped red onion
  • 2 tablespoons each finely chopped red and yellow bell pepper
  • 1-2 tablespoons fresh chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon fresh squeezed lime juice
  • ¼ teaspoon each salt and pepper


1. Heat a large skillet over medium heat 3 to 4 minutes. Slowly brown bacon for 10 minutes to medium doneness. Drain bacon on paper towel. Tear or cut bacon into 1-inch pieces.

2. Shred cheese and set aside. Split poblano pepper and discard seeds and stem. Chop pepper finely.

3. Place 1/3 cup chopped poblano in a small glass bowl. Add salsa ingredients; stir to blend. Set aside.

4. Sprinkle ¼ cup shredded cheese over each of 4 tortillas. Distribute approximately 2 tablespoons chopped poblano and one-fourth of bacon pieces over cheese on each tortilla. Sprinkle ¼ cup cheese over bacon and cover with remaining 4 tortillas.

5. Spray 2 medium skillets with non-stick cooking spray or brush with canola oil. Heat skillets over Medium-High heat. Using a spatula, place 1 quesadilla in each skillet. Heat 2 to 3 minutes, until cheese just begins to melt and bottom of tortilla is lightly toasted. Carefully turn quesadillas with a spatula. Heat second side 2 to 3 minutes.

6. Repeat Step 5 to cook remaining quesadillas. Cut into wedges and serve with Gala Apple salsa.