Breakfast Quesadillas
Soft-scramble the eggs, fold in crisp bacon, and layer the mixture with cheese in folded tortillas. Pan-crisp each quesadilla for 2 to 3 minutes per side until golden and melted, then rest 1 minute before cutting into wedges.
The key to a good breakfast quesadilla is remembering that the eggs are going to be cooked twice. First they become soft curds over medium-low heat; then they go back into a skillet inside a buttered tortilla while the cheese melts and the outside turns golden. If the eggs are dry before assembly, round two is not going to improve their outlook. Pull them while they are still moist, then fold in crisp chopped bacon.
Cheddar or a Mexican-blend cheese does more than add flavor here—it acts like edible mortar, helping the eggs and bacon stay put when you cut the quesadilla into wedges. Put cheese below and above the filling, fold the tortilla, lightly butter the outside, and cook for 2 to 3 minutes per side over medium heat. You want crisp and browned, not a tortilla with the structural integrity of roofing material. Give each quesadilla one minute to rest before slicing, then serve with salsa and sour cream. Twenty-five minutes gets you soft eggs, smoky bacon, melted cheese, and a crisp shell, which is a considerably stronger opening argument for the day than cereal.
