Let’s start with the bacon. Here’s how I do it. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side. Crispy strips of bacon, the easy way!
Now take about a tbsp of the bacon drippings and add to a skillet over medium heat. Add diced scallions & saute about 2-3 mins until softened.
Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking.
Remove the chicken & scallions to a plate and rinse out the skillet.
Then add a little butter over medium heat…
And when foamy, add a tortilla and swirl it around to get it nice and buttery.
Now we can start layering with the good stuff. Chicken.
Do you know how to pick out a good avocado? We’ve all been there… trying to scoop out a rock hard avocado! First check the bottom and make sure it has a green stem. Then give it a little squeeze. It should have a little give to it. Not too squishy, but not rock hard. Touch the tip of your nose. About like that. You’ll get a good one every time. If all they have at the store are rock hard, let it sit on the counter overnight. If you have a paper bag you can put it in with an apple, even better.
A little cheese..
Now use some tongs to flip the other side of the tortilla over.
And pat down in place.
Oh my stars. When it’s golden, brown and delicious like this, flip it over to brown the other side. It’ll just take a minute or two on each side.
Super easy. Super quick. Super delicious.
Read more at http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-avocado-quesadillas.html#ixzz2tW9b3sAg