Apple, Bacon, and Gouda Breakfast Quesadilla
Transform your morning routine with this delicious breakfast quesadilla that combines crisp apples, smoky bacon, and creamy Gouda cheese in a perfectly toasted tortilla. Ready in just 15 minutes, this sweet and savory combination creates a satisfying breakfast that's perfect for busy weekdays or weekend brunches.
Equipment
- Large Skillet
- Sharp Knife or Pizza Cutter
- Cutting Board
Ingredients
Main Ingredients
- 2 large flour tortillas 10-inch size
- 4 slices bacon cooked until crispy and chopped
- 1 cup aged Gouda cheese freshly shredded (about 4 oz)
- 1 medium Honeycrisp apple thinly sliced (Granny Smith or Pink Lady work wonderfully too)
- 2 tbsp maple syrup optional but recommended
- 1 tbsp butter for cooking
- 2 tsp fresh thyme leaves or 1 teaspoon dried
- freshly ground black pepper to taste
Instructions
- Start by cooking your bacon until crispy (if not already prepared). While the bacon cooks, shred your Gouda cheese and thinly slice your apple. The thinner your apple slices, the better they'll incorporate into the quesadilla.
- Lay out your tortillas on a clean work surface. Sprinkle half of your shredded Gouda over one half of each tortilla. The cheese acts as a "glue" to hold everything together, so make sure it reaches the edges.
- Arrange your apple slices in a single layer over the cheese, followed by an even distribution of the bacon pieces. Sprinkle with fresh thyme leaves and a touch of black pepper, then drizzle with the maple syrup if using. Finally, top with the remaining cheese.
- Heat a large skillet over medium heat and add half the butter. Once it's melted and starts to bubble slightly (but before it browns), fold your tortilla in half, pressing gently to seal, and place it in the pan.
- Cook for 2-3 minutes until the bottom is golden brown and crispy. Add the remaining butter to the pan, carefully flip the quesadilla, and cook for another 2-3 minutes until the cheese is fully melted and both sides are crispy.
- Transfer your quesadilla to a cutting board and let it rest for 1 minute. This brief rest allows the filling to set slightly, making for cleaner cuts.
- Use a sharp knife or pizza cutter to slice into triangles. For a picture-perfect presentation, wipe your knife between cuts to keep the edges clean.
Notes
Substitutions:
- Cheese options: Smoked cheddar, fontina, or gruyère offer similar melting qualities
- Vegetarian version: Replace bacon with 1/4 cup chopped toasted walnuts or pecans
- Gluten-free option: Use corn tortillas or gluten-free flour tortillas
- Dairy-free alternative: Use plant-based cheese alternatives designed for melting Storage Tips:
- Make ahead: Prepare all ingredients the night before but assemble and cook in the morning for the best texture.
- Leftovers: Cool completely before wrapping in aluminum foil and refrigerating for up to 2 days.
- Reheating: For crispiness, reheat in a dry skillet over medium-low heat for 2-3 minutes per side. Pro Tips:
- Don't overload the tortilla - about 1/2 cup filling per 10-inch tortilla is ideal.
- Use medium heat to ensure the cheese melts properly while the tortilla gets crispy.
- Always allow a 1-minute rest before cutting to prevent the filling from spilling out.
- Cheese options: Smoked cheddar, fontina, or gruyère offer similar melting qualities
- Vegetarian version: Replace bacon with 1/4 cup chopped toasted walnuts or pecans
- Gluten-free option: Use corn tortillas or gluten-free flour tortillas
- Dairy-free alternative: Use plant-based cheese alternatives designed for melting Storage Tips:
- Make ahead: Prepare all ingredients the night before but assemble and cook in the morning for the best texture.
- Leftovers: Cool completely before wrapping in aluminum foil and refrigerating for up to 2 days.
- Reheating: For crispiness, reheat in a dry skillet over medium-low heat for 2-3 minutes per side. Pro Tips:
- Don't overload the tortilla - about 1/2 cup filling per 10-inch tortilla is ideal.
- Use medium heat to ensure the cheese melts properly while the tortilla gets crispy.
- Always allow a 1-minute rest before cutting to prevent the filling from spilling out.
Nutrition
Calories: 485kcalCarbohydrates: 38gProtein: 23gFat: 28gSaturated Fat: 14gCholesterol: 65mgSodium: 890mgPotassium: 320mgFiber: 3gSugar: 12gVitamin C: 15mgCalcium: 35mg
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