1. In a small bowl stir together the Ranch dressing with the salsa; mix to combine then season with a small amount of salt if desired; cover and chill. 2. In a bowl whisk together the eggs and whipping cream until well blended; season with salt and pepper to taste. 3. Add in the green onions, bell pepper and chopped pickled jalapenos; mix to combine. 4. Heat butter in a large skillet over medium heat. 5. Add in the egg mixture; cook without stirring. 6. Lift the eggs on the bottom using a spatula to allow more batter to run along the sides of the pan to cook. 7. Cover the skillet and continue to cook until the eggs are thickened and set but still moist (do not stir and make certain not to overcook the eggs). 8. Slide the eggs onto a large glass plate; set aside. 9. Sprinkle about 1/3 cup grated cheese over each tortilla, then top with a fourth of egg mixture. 10. Sprinkle with crumbled cooked bacon and then cubed ham. 11. Top with about 1/4 cup shredded cheese, then fold the tortilla in half over the filling, press gently to seal. 12. Heat a small amount of oil over medium-high heat in a skillet or coat with cooking spray. 13. Using a large spatula carefully add in one or two quesadillas at a time and cook for about 3 minutes on each side, or until light golden brown. 14. Serve with the salsa mixture. 15. Delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
