3859. SMOKY BACON, BLACK BEANS and GREENS QUESADILLAS with PICO DE GALLO

Serves 4


6 slices smoky, meaty bacon, chopped, divided

1 large yellow or white onion, chopped, divided

4 cloves garlic, chopped

1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)

Salt and pepper

Olive oil or canola oil, for drizzling and brushing

2 jalapeños, seeded and chopped, divided

1 1/2 teaspoons ground coriander (about half a palmful)

1 1/2 teaspoons ground cumin (about half a palmful)

A pinch of ground cinnamon

1 15-ounce can black beans, rinsed

1/2 cup finely chopped red onion

3 plum tomatoes, chopped

2 tablespoons fresh cilantro, finely chopped

4 large, 10- to 12-inch whole-wheat tortillas

1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)

Sour cream


In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2-3 minutes. Add the greens and stir until wilted, 3-4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.



In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic, and half the jalapeño; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.



For the pico de gallo, in a medium bowl, mix the remaining jalapeño, the red onion, tomatoes and cilantro; season with salt.



Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2-3 minutes per side. Repeat with the remaining tortillas and fillings. 


Cut the quesadillas into quarters and top with the pico and sour cream.



bacon recipe source: Rachael Ray, Every Day with Rachael Ray, September 2015

3721. KIMCHI-BACON QUESADILLAS

serves four


8 flour tortillas
1-1½ cups kimchi, drained and roughly chopped
8 slices thick-cut bacon, chopped into roughly 1" pieces
2 cups grated monterey jack cheese
2 cups grated white cheddar cheese
Nonstick cooking spray

Optional (but recommended) toppings:
1 avocado, thinly sliced
scallions, chopped
queso fresco, crumbled
pico de gallo
gojuchang aioli

Cook bacon over medium heat in a medium pan until golden brown and fat is rendered. Remove bacon to a paper-towel lined plate to drain. Add kimchi to the bacon drippings and cook, stirring ocassionally, until it starts to caramelize, about 6-8 minutes.

Build your quesadillas. Mix cheeses together. Sprinkle approximately ½ cup of cheese onto a tortilla, followed by a bit of kimchi and bacon. Top with another ½ cup of cheese and another tortilla. Repeat three more times with remaining tortillas.

Spray a medium sized skillet (one big enough to fit your tortillas) with nonstick cooking spray and heat over medium heat. Cook quesadillas, one at a time and spraying pan with nonstick spray in between each one, for about 1-2 minutes, until tortilla is golden brown, and then carefully flip and cook 1-2 minutes more.

Cut into wedges and serve immediately with avocado, scallions, queso fresco, pico de gallo, and/or gochujang aioli.


bacon recipe source: Chris, Shared Appetite (@sharedappetite) 

3682. CHORIZO BACON BREAKFAST BURRITOS

yields 8 burritos


1 lb. bulk chorizo sausage
2 tablespoons olive oil
16 oz. frozen diced hash-brown potatoes, with onions and peppers
8 large eggs, beaten
8 strips bacon, cooked and chopped
1 1/2 cups shredded Cheddar or Mexican Blend cheese
8 (8-inch) flour tortillas, heated
Pico de gallo, chopped avocado, and/or hot sauce, for serving, if desired

Heat a medium skillet over medium-high heat. Add sausage and cook for 8 to 10 minutes or until sausage is no longer pink, stirring frequently. Remove from skillet; cover to keep warm.

Wash the skillet to cook the potatoes. Heat the olive oil over medium-high heat. Add the potatoes and cook until tender and slightly cripsy, about 8-10 minutes. Remove potatoes from skillet and set aside.

In the same pan, cook the eggs. Spray with non-stick cooking spray and add the beaten eggs. Cook for 3 to 5 minutes, stirring frequently. Remove from heat.

To assemble the burritos, sprinkle shredded cheese down the center of each warm flour tortilla. Next, spoon about 1/4 cup of sausage over the cheese. Top with about 1/4 cup of potatoes, egg, and 1 strip of chopped bacon. Fold bottom of each tortilla up over filling; roll up. If desired, serve with pico de gallo, avocado, and hot sauce. Serve warm.


bacon recipe source: Two Peas & Their Pod (@TwoPeasandPod), April 24, 2015

3278. KALE, BACON, BROWN RICE CRUSTLESS QUICHE

serves six


6 slices bacon
1 onion, chopped
2 garlic cloves, minced
1 bunch kale, washed, stemmed and chopped
1 cup day-old cooked brown rice
1 cup cooked carrots, chopped
¼ cup milk
2 tablespoons water
6 drops Tabasco
5 eggs
¼ teaspoon freshly grated nutmeg
freshly grated pepper
½ cup crumbled feta cheese
¼ cup shredded Parmesan cheese
Garnish: Serve with pico de gallo or salsa if you like

Heat oven to 350F degrees. Mist a 10-inch pie dish with nonstick spray and set aside. Cook bacon in a skillet until crisp. Remove strips to a plate lined with paper towel to cool. When cool, chop or break into small pieces. In skillet with bacon fat, sauté onion until it begins to brown, about 7-8 minutes. Add garlic and sauté another minute or two. Scrape onion mixture into a large mixing bowl. In same skillet, add kale and sauté until wilted, 6-8 minutes, stirring often. Scrape kale into the bowl with onion. Add cooked rice to the bowl, along with cooked carrots, if using, and cooked bacon. Stir to combine everything well. In a 4-cup measuring cup, add 1/4 cup milk, 2 tablespoons water, Tabasco, eggs, nutmeg and a few grinds of pepper. Whisk to combine. Spoon one-third of the onion-kale mixture into the prepared pie dish. Sprinkle on half the feta. Spoon half the remaining onion-kale mixture on, followed by the rest of the feta, and then the rest of the onion-kale mixture. Pour egg-milk mixture evenly over top (it may look like it isn’t enough; don’t worry). Sprinkle Parmesan on top. Bake uncovered for 45 minutes, until the quiche browns a bit on top. It will be set in the middle. Remove from oven and allow to cool for 10-15 minutes before cutting to serve. Alternatively, bake it ahead, cool and then keep refrigerated until serving time. Reheat slices briefly in the microwave, on 50% power, if you like. This also is wonderful served at room temperature. Offer salsa at the table for those who want it.


bacon recipe source: Dorothy Reinhold, Shockingly Delicious, July 21, 2013

2002. BACON, KALE and SWEET POTATO BREAKFAST BURRITOS

makes 5-6 burritos


3 slices of uncooked bacon, chopped
2 1/2 cups sweet potato cubes (1/2 in – 3/4 in)
1/2 red bell pepper
1/2 cup chopped onion
1 cup chopped fresh kale
4 eggs
1/4 cup chopped cilantro
1/2 cup purchased salsa or pico de gallo
1/2 cup shredded cheese
salt and pepper
5-6 soft taco size or 2-3 burrito size tortillas
sour cream and diced avocado (optional)

Cook bacon in a large skillet over medium heat for about 8-10 minutes or until crispy and most of the fat has rendered off into the pan. Remove bacon bits with a slotted spoon and set aside.

Drain all but 2-3 tablespoons of the bacon fat. (Or leave it all if you want to.) Return pan to medium heat and add the sweet potato, bell pepper, and onion. Add a couple pinches of salt and pepper over top and cook, stirring occasionally, for about 5 minutes until the onions begin to soften. Stir in the kale. Continue to cook until vegetables are tender (especially the potatoes), another 8-10 minutes or so.

Shove all ingredients to one side of the pan and add the eggs to the other side. Cook eggs until they’re no longer liquid, but still not cooked through. Stir eggs into the vegetable mixture. Return bacon bits to the pan and add cilantro and salsa. Stir and cook until everything is heated through and the eggs are cooked thoroughly. Add salt and pepper to taste. Sprinkle cheese over top and add diced avocado, if desired.

Spoon about 1/2 cup of filling into each tortilla and top with a little sour cream before rolling them up.


bacon recipe courtesy of: Natalie, Perry's Plate, California, March 10, 2010