In the late summer months, I usually try to eat between 1 million and 100 million BLT sandwiches. That’s a rough estimate but pretty close. Even though summer is over now, I still like adding some BLT flavors and vibes into other dishes. This BLT Quesadilla is a nice mash-up idea between a classic BLT and a melty quesadilla.
It’s definitely a 1+1=3 situation because BLT flavors go so well with melty pepper jack cheese.
The real trick to making these BLT Quesadillas special is to make sure not to serve the lettuce and tomato IN the quesadilla which would get soggy and weird, but instead serve it as a light topper.
Love BLTs? Try out these BLT Breakfast Sandwiches!
How to make crispy bacon
Crispy bacon is important for these quesadillas because it gives the quesadilla some texture. While there are many ways to make crispy bacon (like baking the bacon) for these I like to just add the bacon to a skillet and let it slowly render down which leaves you with good bacon grease and crispy bacon.
Be sure to reserve the bacon grease because it’s a great way to grease the tortillas for the quesadillas!
Here’s my super crunchy bacon which will go in the BLT Quesadillas.
The Lettuce Tomato Salad Topping
What I didn’t want to do here was put the lettuce and tomato in the quesadilla. That seemed a bit silly because the lettuce would just wilt and the tomatoes would water down the filling and make a bit soggy mess.
Instead, keep the veggies nice and fresh. Chop them up and season them with some salt and pepper. That’s all they need! Set this simple mix aside and top your BLT quesadillas with it later.
Tips for making BLT Quesadillas
You don’t need a ton of bacon for these quesadillas. Just a few strips per quesadilla is plenty.
I think three strips, cooked crispy and crumbled is more than enough for a single quesadilla. So if you are cooking 2 ‘dillas, you’ll need six strips. Math.
Most importantly, save the bacon grease after the bacon is done cooking. You won’t want all of it, but a little bit of it will add some excellent flavor to our BLT quesadillas later.
To start a ‘dilla, add about a teaspoon of bacon grease in a skillet over medium heat. Rub a medium tortilla in the grease to coat it. Then pile in the cheese and bacon. A big handful of cheese is usually enough. No need to get crazy. But you can get crazy if you want, I guess.
Top this sucker off with a second tortilla and cook it over medium heat for 3-4 minutes per side. The cheese should be completely melted and the tortilla nice and crispy on both sides.
Temperature control is important for these. If you cook them too hot, the tortillas will burn and the cheese will be unmelted. Not ideal. So take your time and let them cook slowly.
You can serve these immediately when they come out of the skillet or keep them warm in a 200 degree F. oven while you make more.
How to serve these BLT Quesadillas
Top each quesadilla with big scoops of the tomato mixture and a drizzle of sour cream sauce (sour cream + lime juice).
I kind of like to chop mine up so you can see the filling.
BLT Quesadillas are good stuff.
PS. If you want to make these in non-prime-tomato season, use grape tomatoes and chop them up. That’ll work just fine!
BLT Quesadillas
Equipment
- 1 skillet
Ingredients
- 6 strips bacon, crispy (save grease)
- 6-8 ounces pepper jack cheese, grated
- 4 medium, 8-10 inch flour tortillas
- 1 large ripe tomato
- 1 cup chopped Romaine lettuce
- ¼ cup sour cream
- 1 lime, juice only
- Salt and pepper
Instructions
- In a medium bowl, stir together chopped lettuce and chopped tomato. Season with salt and pepper and set aside until needed. Stir together sour cream and lime juice in a small bowl.
- Cook bacon in a skillet over medium-low heat until the fat has rendered out and it’s very crispy. Remove bacon and drain off grease. Save grease.
- Wipe the skillet out and add a teaspoon of bacon grease back in. Place skillet over medium heat and add one tortilla. Top with half of the cheese and crumbled bacon. Top with second tortilla. Cook for 3-4 minutes per side until quesadilla is crispy and cheese is very melted.
- Remove quesadilla from skillet. Chop and serve immediately with a drizzle of sour cream sauce or keep warm in a 200 degree F. oven while you make more quesadillas.
Nutrition
Did you make this recipe?
Eve
Hi Nick, just a head’s up that for a few weeks now you post photos haven’t been visible for me. I’ve tried accessing macheesmo from different networks and devices, so I suspect I’m not the only one having this problem. The images on the background (header, bio photo, etc.) show up without any problems, but all of the ones in the posts appear broken. Hope this is useful for you!
Nick
Thanks Eve… I’ll take a look. I’m not 100% what could be the issue, but I’ll look into it for sure!
Jean | DelightfulRepast.com
Nick, I need one of these quesadillas right this very minute! I’m now wondering why I’ve never put bacon in a quesadilla. What was I thinkin’?!
Susan
One word – YUMMY!!!!!
Zojirushi NP
Very delicious recipe, I am dying to taste it by myself now.
Jessica
I’m going to get totally crazy, Nick. I’m going to add avocado to my tomato and lettuce mixture.
Nick
BOOOM. Next level ‘dilla action. :)
Miina
Ah, avocado might be just the thing that was missing!
Nicole Rey
I’m a native Californian & consider avocado a staple .. you are exactly right! Perfect addition!!
❤️
Laura
Love both, but never would have considered combining them. Thanks for an awesome, change of pace recipe. You rock!
lara
We added guacamole it was amazing!
Annie
I made this but did not crisp up the tortilla properly. It was good and gooey. I will definitely make it again. It is very filling. My husband and I were very full with one. Thank you for inspiring me to try a little harder and try something new. !
demarkrer
Very delicious recipe, I am dying to taste it by myself now Watermark Remover