- 2 eggs
- 1/2 potato
- 2 slices of bacon
- shredded cheese | I use Daiya Dairy-Free Cheddar Shreds
- 2 tortillas | I use Rudi’s Bakery Gluten-Free Tortillas
- dried or fresh parsley
- garlic powder
- I normally make double or triple the recipe, depending on how many hungry mouths I’m feeding at the moment lol! The reason I say this is because the ingredients I’ve listed are for two servings, or one serving of the entire quesadilla if someone is more hungry. With that being said, I normally boil 2-3 potatoes, diced, and then refrigerate whatever I don’t use for later. With that being said, depending on how many potatoes you are boiling, this can range from 5-10 minutes, give or take. The best way to determine if your potatoes are done are by sticking a for into it. You want the potatoes to be “almost done.” This is because if you cook them too much, they will fall apart in your egg scramble because they get cooked a bit further there.
- Once the potatoes are “almost done,” take them off the heat and immediately throw in a strainer so that the water doesn’t keep it cooking. I usually like to run a bit of cold water over the diced potatoes, while they’re in the strainer, just to cool them down and prevent them from further cooking.
- Heat about a splash of olive oil to a sauté pan on medium. Throw your diced onions and peppers in. Sauté for a few minutes until they start to become soft.
- Season the potatoes with some garlic powder, salt, pepper, and parsley. Take your diced potatoes and add them to the onion and pepper sauté mix. Cook until your potatoes are nice and golden. Take off heat and set pan aside.
- Time to cook your bacon. I normally use about 2 slices of bacon, chopped, per quesadilla. If you’re going to be making multiple quesadillas, cook all your bacon at once to keep it simple. Cook your bacon until desired, keeping in mind that they will continue to cook for a bit when they are scrambled in with the potatoes and eggs. Once your bacon is done, drain the oil and pat the bacon dry with some paper towels to drain the excess oil. Chop up into smaller pieces.
- Take your bacon and add it to your diced potatoes and veggie mix. Mix well.
- Scramble your eggs in a small mixing bowl. I like to add a little salt, pepper, a sprinkle of paprika, and a dash of parsley. Feel free to use your favorite seasonings. I know a lot of you may not want any seasonings, and that’s okay. It tastes delicious regardless.
- Turn the heat on Medium to the sauté pan containing all your mixings (potatoes, veggie mix and bacon).
- Add your scrambled eggs to the pan, being careful to spread it evenly throughout the whole pan.
- Cook for a few minutes, until your eggs are almost done.
- Add your shredded cheese to the entire scramble and cook for a few minutes more until everything looks done to your liking.
- Turn off the heat and set aside.
- It’s time to prepare your quesadilla. I normally like to prepare it directly on the panini press to avoid spillage. I place one tortilla on the panini press. I take a little bit of shredded cheese and sprinkle it lightly over the tortilla to help the tortilla and the toppings all stick together well.
- I then spread my freshly prepared egg scramble around my tortilla. Be careful not to overstuff your quesadilla. Once you spread it, I like to add a bit more cheese to to the top to again make the flour tortilla stick together better.
- Then take your second tortilla and place it directly on top of the scramble with cheese, taking note to place it directly above the bottom tortilla so that they are evenly on top of each other.
- Slowly and carefully close your panini press over your quesadilla. Every panini press is different. I like to cook my quesadillas until they are nice and golden brown, with nice golden lines in them.
- Once you’ve achieved that golden look with the nice, pressed lines and texture, get your plate ready and place it right at the edge of the panini press.
- Slide your quesadilla into your plate or use your spatula under the quesadilla and help slide it onto your plate.
- I like to cut the quesadilla into fours and sprinkle a little dried parsley on top for decoration.
I like to serve these quesadillas with a nice little bowl of fruit and some freshly squeezed orange juice in a carafe. I love that my version is gluten and dairy free, but anybody can adapt this recipe to their specific allergy needs!
Let me know what you guys think! Make sure to tag me on Instagram, @realdenisewilliams, so I can see all your delicious creations!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 519Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 225mgSodium: 805mgCarbohydrates: 51gFiber: 3gSugar: 1gProtein: 24g
This is just an estimate based on the products and amounts used. These nutrition values can vary depending on the ingredients used.
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