John’s been cooking a lot more in the kitchen lately, and I honestly can’t complain. He has his go-to items that he makes on repeat, like his fried chicken or pancakes for the kids, and they just get better every time. He recently made me this delicious avocado-bacon-filled quesadilla: think eggy, buttery, cheesy. Let me tell you, it’s just as good as it sounds. He gets the tortillas super golden and the edges crispy by cooking them in butter, and the cheese gets all warm and melty and coats the bacon. My favorite part has to be the avocado spread he makes – it’s just avocado, garlic, and salt (the same one from the avocado toast, so really a 2-for-1 deal when you make it!!).
- Serves: 1 to 2
- Prep Time: 5 minutes
- Total Time: 5 minutes
- 1 slice bacon
- 1 avocado
- ¼ to ½ teaspoon salt, plus more to taste
- 1 clove garlic, thinly sliced
- Cooking spray
- 3 eggs, whisked
- Salted butter
- 2 large flour tortillas
- 3 slices American cheese (or whatever you like)
- Fry the bacon in a skillet over medium-high heat until nice and crispy. Thinly slice and set aside.
- Meanwhile, make a quick avocado spread: mash the avocado in a bowl then season with salt – start with ¼ teaspoon and keep adjusting and tasting until you like it. Mix in the garlic and set aside.
- Coat a nonstick skillet with cooking spray and scramble eggs over medium-low heat until they are soft but cooked through. Season with salt, remove from the pan, and set aside.
- Clean out the pan if necessary then melt plenty of butter over medium heat – enough to thoroughly coat the pan. Add one tortilla then the scrambled egg to cover. Sprinkle the bacon, then add the cheese in an even layer. Top with the other tortilla and press gently. Once the bottom is lightly browned, remove it and – if you’re going full John-style – clean out the pan and melt more butter. Put the quesadilla back in the pan, browned side up. When the second side is browned and crispy and buttery and the cheese is melty, remove it. Slice and serve with avocado spread and salsa.