Bacon Quesadilla

From start to finish, this crispy, cheesy Bacon Quesadilla comes together in just 10 minutes. And in addition to being quick and easy to assemble, it’s delicious, too.

Quesadillas are no stranger to our kitchen. I don’t think there’s an easy lunch, breakfast, or dinner that I make more often. But, this recipe for a bacon quesadilla was the result of a busy morning when I was rushing to put together breakfast for my boys. I realized I had some leftover bacon in the refrigerator, and the rest is history. Don’t worry if you don’t happen to have leftover bacon on hand, though. I have full instructions for cooking bacon in the oven, here.

Whether I’m pressed for time or just want something easy to make, quesadillas are hard to beat. As a result, they’ve been a last-minute family dinner more than a few times. And, since you’ll only need one skillet to cook everything, it makes this kind of dinner one that I (in all of my dishwashing hating glory) am happy to make!

I love the combination of crispy, salty bacon and gooey cheese. Add in some sharp green onions, and you’ve got an easy dinner option that’s got something for everyone. For an added spicy kick and some cool, creamy, tanginess, we like to serve with a side of salsa and sour cream.

Two wedges of a bacon quesadilla in a close up shot

Ingredients and Substitutions

The Tortillas – I prefer flour tortillas, for their flavor and texture. They also tend to hold up better under the heat.

The Meat – You’ll want to have cooked some thick-cut bacon in advance. (This is a great way to use up leftovers from breakfast!)

The Cheese – Any mild, melty shredded cheese will work. My go-to choices are cheddar, Colby or Pepper jack, or a Mexican cheese blend.

Onion – We are going to include some green onions for a fresh pop and a tiny bit of bite to contrast the savory bacon and cheese.

Butter – Just a bit of butter is the key to getting the perfect crisp on those tortillas.

Notes on Equipment

Non-Stick Skillet. I have been through about a million skillets over the years. Well, maybe not quite that many. But I’ve tried pretty much everything, including some crazy expensive trendy brand names. And for the past several years this one has been my everyday champ. The non-stick surface is exactly what you want for getting a quesadilla crisp without anything sticking.
Flexible Turner or spatula. I reach for this one almost every single day. It’s thin enough to slide cleanly under a folded quesadilla, yet sturdy enough to flip it in one confident motion. And the nylon is gentle on my nonstick pans. It quietly does its job better than anything else I’ve tried.
A cutting board
A sharp knife

the first layer of cheese and bacon have been added to half the quesadilla in a non-stick pan

How to Make A Bacon Quesadilla

Warming the Skillet: To start, you’ll want to set a large non-stick skillet on the stove over medium heat.

Prepping the Ingredients: While the pan heats up, I chop the cooked bacon into bite-sized pieces.

Buttering the Tortilla: Lightly butter one side of the tortilla. Then, place it in the hot pan buttered side down.

Layering the Ingredients: I sprinkle half the cheese evenly across one side of the tortilla. Then, I layer the chopped bacon, followed by the remaining cheese. Finally, you’ll sprinkle the green onions on top.

The final layer of cheese and the green onions have been sprinkled over the bacon.

Folding the Tortilla: You’ll want to fold the tortilla over on itself and let cook for 2-3 minutes, until the cheese has begun to melt and the bottom half of the tortilla is browning slightly.

Flipping: Carefully slide a spatula underneath the bottom tortilla and flip to the uncooked side. Then, let it cook for another 2-3 minutes, until all the cheese has melted and the tortilla is crisp around the edges.

Serving: Once it’s fully cooked, the cheese is melty and the tortilla golden brown, I transfer the quesadilla to a cutting board and slice into wedges. Serve it with guacamole, salsa, sour cream or whatever dip you prefer.

The quesadilla has been folded over and is ready to flip in the pan.

Expert Tip

When it comes to making quesadillas, temperature control is the name of the game. Not all stoves are built the same, so “medium heat” may vary from one kitchen to another. You’re going to need to keep a careful eye on the skillet as everything cooks. The goal is keep a careful balance, allowing enough time for the cheese to melt without charring the tortilla.

Adjusting the Temp – If the tortilla is browning, but the cheese hasn’t melted yet, you’ll want to reduce the heat to medium-low and cover the skillet with a lid, then let cook for about a minute. Keep an eye on the pan throughout; you’ll want to make sure the quesadilla is crisping, rather than steaming.

Avoiding Overfilling – It’s better to make multiple quesadillas than try to cram everything in and wind up with an unevenly cooked result. Adding too much filling can prevent the cheese from melting evenly, and it’ll be harder to flip the quesadilla.

Keeping Bacon Consistent – If you’re using freshly chopped bacon in this recipe, you’ll want to chop it into small pieces, no longer than one half-inch. If it looks too large to eat comfortably in a single bite, keep chopping.

Serving Suggestions

When I set out a batch of these quesadillas, I like to keep a few dippable sides within reach. A bowl of roasted garlic and bacon guacamole is my first pick. And if I want something with a little tang, I’ll put out tortilla chips and a dish of pineapple jalapeno salsa. A dollop of sour cream never hurts, either. Simple, and everyone builds their own perfect bite.

Both sides of the quesadilla are crispy golden brown, and it is ready to remove from the pan.

Storage & Reheating

How to Store: Leftover quesadilla wedges will keep in an airtight container or Ziploc in the refrigerator for up to 3 days. It doesn’t take that much longer to cook from scratch than reheat (especially since I prep the bacon in advance), so I don’t cook this meal ahead of time.

How to Reheat: I usually reheat this quesadilla in a skillet over medium heat, to restore some crispiness to the tortillas.

More Bacon Filled Recipes

A vertically aligned photo of bacon quesadilla triangles ready to eat on a serving tray.

Frequently Asked Questions

Can I use store-bought crumbled bacon?

You can substitute them in this recipe, as long as you are using real bacon crumbles. You will want to saute them briefly to give them some texture, though. Otherwise, it will be very chewy.

Can I use something other than bacon?

Yes, there are options like turkey bacon and other plant-based bacon substitutes that will work in this recipe. Simply prepare them as normal, then chop into crumbles before adding to the quesadilla.

How do I flip the quesadilla without spilling?

You’ll want to circle the edge of the quesadilla with a spatula to make sure nothing is sticking to the pan. Then, quickly slide the spatula underneath and flip along the folded edge, keeping the quesadilla close to the pan and leaving the folded side connected to the pan the whole time.

Preheat a large non-stick skillet to medium heat. Lightly butter one side of the tortilla with butter.
Place the tortilla buttered side down in the skillet. Layer half of the cheese, the chopped bacon, and the remaining cheese on one side of the tortilla. Sprinkle with green onions. Fold the tortilla over on itself and let it cook for 2-3 minutes.
When the cheese has begun to melt and the bottom half of the tortilla is browning slightly, flip the folded quesadilla over to cook the other side. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot. Serve warm with salsa or sour cream for dipping.