Even if your team isn’t still in it, the Super Bowl is always a good excuse for a party. There’s always the half-time show, and the special Super Bowl commercials. And, of course the food.
Quesadillas are always a good go-to option. Pretty much everybody likes them, they’re quick to make, they don’t cost an arm and a leg even if you’re serving a crowd, and they match perfectly with the chips, salsa and guacamole that seem to show up at every Super Bowl party, everywhere.
This easy take on quesadillas uses one of my favorite ingredients – bacon. You can easily double, triple or quadruple this recipe if you have a lot of guests. You can either serve as you cook, or keep them in the oven to warm and serve on a platter when you’re finished cooking. If you use a good nonstick skillet, you can skip the step of brushing the quesadillas with oil or bacon fat, but I find just a little extra fat adds a lot of flavor and helps the tortillas crisp up a little better. Finally, if you don’t like spicy food, you can skip the jalapenos and substitute regular jack cheese for the pepper-jack.
Makes 4 quesadillas
4 strips bacon, cut crosswise into 1/2-inch pieces
4 flour tortillas, eight-inch
1 1/3 cup pepper Jack cheese (6 ounces), shredded
2 tablespoons green onions, sliced thin
2 tablespoons pickled jalapeños, minced (optional)
Vegetable oil or bacon fat
Sour cream, guacamole and salsa, for serving
Fry bacon strips in nonstick skillet over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour fat into small bowl and reserve, if desired. Wipe out skillet with paper towels.
Heat large nonstick skillet over medium-high, heat until hot. Spread 1/3 cup cheese, 1/4 the bacon, 1/4 the green onions and 1/4 the jalapenos (if desired) on a tortilla. Fold tortilla in half and press to flatten. Brush surface lightly with oil or bacon fat, and set aside. Repeat to form remaining quesadillas.
Place two quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil or fat. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board to cool slightly. Repeat cooking process with remaining quesadillas. If making a larger quantity, cooked quesadillas may be kept in a warm oven (200 degrees) while you finish cooking.
To serve, halve each quesadilla. Serve with sour cream, guacamole and/or salsa.