Not everything in the cooking world is the most logical.
Is it easy to slap together a quick quesadilla with a plain flour tortilla and some cheese? Absolutely. But that can get boring. Making your own quesadilla shell out of bacon is one way to cure boredom!
That’s how I came up with the bacon weave quesadilla. Part boredom, part love of bacon. If you’re feeling adventurous, give this a shot – it’s not as hard as it looks.
Obviously, the tricky part of this quesadilla is the woven bacon shell. Start by preheating your oven to 425 degrees F and lining a baking sheet with parchment paper.
Bacon Weave Quesadilla
- 16 Strips bacon
- 1/2 Red pepper (diced)
- 1/2 Red onion (diced)
- 2 Teaspoons olive oil
- 2 Teaspoon Old El Paso spice mix
- 1/2 Cup cheddar cheese
- Sour cream
- Lay out 8 strips of bacon on a baking sheet lined with parchment paper. Fold up every other piece and then lay in horizontal pieces of bacon.
- Alternate vertical strips and make rows of bacon until you complete the weave.
- Bake the bacon at 425 degrees F for 15-20 minutes. Drain off grease, flip the weave, and bake for another 5 minutes.
- Meanwhile, add diced veggies to a skillet over medium heat with a drizzle of oil. Add seasoning to the veggies and cook until they are soft.
- When bacon weave is cooked, let it cool a bit and then cut off corners of the weave to form a circle (if you want).
- Add veggies to one half of the weave and top with cheese. Fold the bacon over itself and add the weave to the skillet over medium heat.
- Cook the quesadilla for a few minutes per side until cheese is melted and the bacon is crispy. Remove from the pan and let the quesadilla cool for a bit.
- Slice the quesadilla into quarters and serve with sour cream and cilantro.