1. Cook the bacon in a small non-stick skilled over medium heat until crisp. 2. Remove bacon and transfer to a pper towel to drain. 3. Pour out all but 1 tablespoon of bacon fat, then return to medium heat. 4. Add the minced shallots, pinch of salt and cook, stirring occasionally until softened, about 2 minutes. 5. Transfer shallots to small bowl and set aside. 6. Wipe out skillet with paper towels and return to medium-low heat and lightly toast each tortilla on ONE side (about 1 minute each). 7. Slide the tortillas to a cutting board. 8. Divide the cheese, bacon and shallots equally between the four tortillas; spreading the filling over half of each toritilla, leaving a 1/2-inch border around the edge. 9. Top with jalapenos and/or adobo sauce. 10. Fold the tortillas in half and press to flatten. 11. Brush tops generously with oil and sprinkle lightly with salt. 12. Place quesadillas in skillet, oiled side down and cook over medium-low heat until crisp and well browned, 1 or 2 minutes. 13. Before flipping, brush tops of each with oil and sprinkle salt. 14. Flip the quesadillas and continue to cook until the second sides are crsip and well browned, 1 to 2 minutes longer. 15. Tranfer to cutting board and cool slightly before cutting in half. 16. Serve with salsa and/or guacamole. ---------------------------------------------------------------------------
Nutrition
Ingredients
