Bacon, Avovado, & Mozzarella Quesadillas

I have a naughty inner fat kid that just loves breaking the rules 2 times a week. I know each person has the same problem I do so I’m not embarrassed to admit it. I have a fairly good diet where I eat at least 2 fruits and 1 vegetable per day. Even when I break the rules by eating something that has been processed with 50 different life threatening things and is not considered healthy to eat, I add a side salad or a fruit cup to try and cancel out the negative, good enough for me.

Forgive me father for I have sinned. I’m not the person who counts the calories I take in with every meal, I could care less about every little harmful ingredient on the back of the box that will probably give me cancer soon, and don’t even get me started on cholesterol, sodium, and sugars. Life is too short to worry about what I’m eating and why I should or shouldn’t eat a certain food. In all honesty everything in life can and will kill us so why should I stop eating what I love because it has too many processed ingredients? If you think about it, all food has been processed in one way or another. I love the real food movement that many people are pushing on our population currently. It’s definitely a topic to read up on and a great idea to get involved with if you haven’t yet done so. As for me, I keep a good watch on how much processed foods I take in along with how often I’m doing it. I’m in good health as far as I know, I have no problem with eating well, and I’m at the appropriate weight for my age, therefore I have no shame in eating bad once in a while.

Eating real food has its price. I bust my butt at work everyday to try and make a living though mountains of student loans, credit card payments, and affording to live in an expensive area of south Florida. Quality has a price and lately I haven’t been able to pay it. I always have on hand in my kitchen at least 4 fruits and 2 vegetables until I run out. I didn’t get a chance to take lunch at work today so I came home hungry ready to make something quick to fill my hunger. I opened up the refrigerator and peeked around to see what I had available to prepare that wouldn’t take much time or effort. The first thing that caught my eye to the middle left of the cooler was a stack of extra large flour tortillas.I had some avocados I needed to use up and thought about making a wrap with some bell peppers, romaine and cheese. As I was browsing the top shelf of my refrigerator where I keep my produce, I came across a bright red tomato. At that moment all I could think of was salsa! I quickly changed my decision from a wrap into a quesadilla with fresh made pico. This is what happens when my mind goes places. Oh how I love sweet summer time!

Prep Time: 20 Minutes

Total Time: 30 Minutes

Serves: 2


-1 5×6 Tomato, diced

-1 Each garlic clove, minced

-1/2 Yellow onion, diced

-1 Bunch Cilantro, rough chop

-1 Each Lime

-3 Tablespoons Cumin

-1 Tablespoon Salt

-1 Teaspoon ground Black pepper

-1 Teaspoon cayenne

-1 large tortilla shell, cut in half (or two 6″ shells)

-1 Avocado, sliced

-4 Strips bacon, cooked, reserve bacon fat

-2 Slices Mozzarella Cheese

-1 Teaspoon Butter

Method of prep:

-Start by making the pico. Dice up the tomato and place in a medium bowl.

-Add in garlic, onions, all seasonings, and cilantro.

-zest the lime on top. Cut the lime and squeeze as much juice out as possible. Toss lime scraps.

-Mix together. Adjust the seasoning if necessary and set aside.

-If you haven’t cooked off your bacon, now would be a good time to do so. Reserve the bacon fat!

-With bacon fat still in pan and stove on medium heat, melt 1 teaspoon of butter.

-Lay down 1 tortilla shell.

-Add mozzarella, shingle the avocado on top, and lastly add yourΒ  bacon.

-Place the other half of the shell on top on press down gently.

-Let cook for 4 minutes until golden brown and crisp on the bottom, then flip over to the other side.

-Cook until cheese is melted, and both sides are crispy and golden brown delicious. If your having trouble with the crisp bottoms add in more butter!

-Remove from pan, cut into fourths and top with pico.


**This recipe also goes great with my Guacamole and Corn and Black bean salsa


Published by


Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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