Ingredients for Bacon And Egg Ranch Salsa Breakfast Quesadillas
- 6 large eggs
- ¼ cup heavy whipping cream
- salt and freshly ground black pepper, to taste
- 2 tablespoons chopped green onions
- ½ cup chopped bell pepper (any color)
- 2 tablespoons finely chopped pickled jalapeños
- 1 tablespoon butter
- 1 cup ranch dressing
- ½ cup salsa
- a pinch of salt, to taste (optional, for Ranch Salsa Mixture)
- approx. ⅓ cup shredded cheddar cheese per tortilla + ¼ cup shredded cheddar cheese per tortilla (total 7/12 cup per tortilla)
- 4 large flour tortillas
- 8-12 slices bacon, cooked and crumbled (2-3 slices per quesadilla)
- 4 tablespoons diced cooked ham (1 tablespoon per quesadilla)
- 1 tablespoon oil (or cooking spray)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bacon And Egg Ranch Salsa Breakfast Quesadillas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bacon And Egg Ranch Salsa Breakfast Quesadillas
- **Prepare the Ranch Salsa Mixture:** In a medium bowl, combine 1 cup of your favorite ranch dressing with ½ cup of your favorite salsa. Mix well. Season with a pinch of salt to taste (optional). Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- **Whisk the Eggs:** In a separate bowl, whisk together 6 large eggs and ¼ cup of heavy whipping cream until light and frothy.
- **Add Veggies & Seasoning:** Stir in 2 tablespoons chopped green onions, ½ cup chopped bell pepper (any color), and 2 tablespoons of finely chopped pickled jalapeños. Season generously with salt and freshly ground black pepper to taste.
- **Cook the Eggs:** Heat 1 tablespoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. Cook without stirring, allowing the eggs to set on the bottom. Gently lift the edges with a spatula to allow uncooked egg to flow underneath, creating a creamy scramble.
- **Finish the Eggs:** Cover the skillet and continue cooking until the eggs are thickened and set but still slightly moist (about 5-7 minutes). Slide the cooked eggs onto a large plate to cool.
- **Assemble the Quesadillas:** Sprinkle approximately ⅓ cup of shredded cheddar cheese (or your preferred cheese) over each of 4 large flour tortillas. Top with ¼ of the cooked egg mixture, 2-3 slices of crumbled cooked bacon, and 1 tablespoon of diced ham.
- **Add Cheese & Fold:** Sprinkle another 1/4 cup of shredded cheese over the filling. Fold each tortilla in half, pressing gently to seal the edges.
- **Cook the Quesadillas:** Heat 1 tablespoon of oil (or cooking spray) in a large skillet over medium-high heat. Carefully place 1-2 quesadillas in the skillet and cook for approximately 3 minutes per side, or until golden brown and the cheese is melted and bubbly.
- **Serve:** Serve the quesadillas immediately with a generous dollop of the chilled ranch salsa mixture. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
25g
Fat
110g
Carbs
14g
