- The classic BLT goes from bread to tortilla (with a few more ingredients!) in this fun & fresh rendition.
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- 3 Tbsp fresh cilantro, finely chopped
- 1/3 cup sour cream
- 2 Tbsp, plus 1 Tbsp if needed, milk
- Pinch of salt
- 8 (8") flour tortillas
- 2 Tbsp reserved bacon fat
- 2 (8-oz) blocks Colby Jack cheese, shredded and divided
- 10 slices thick-cut bacon, cooked and chopped
- 3–4 green onions, thinly sliced
- 1 medium head romaine lettuce, thinly shredded into ribbons and divided
- 1 cup fresh tomatoes, diced and divided
- To prepare the sauce, whisk together the cilantro, sour cream, milk (start with 2 Tbsp), and pinch of salt in a small mixing bowl. The consistency should be almost pourable. Test this with a spoon, drizzling the sauce back into the mixing bowl. If needed, add a little more milk until pourable.
- To prepare the quesadilla, start by preheating a large skillet over medium heat. Lightly brush one side of the tortilla with reserved bacon fat and place it in the skillet. Add 1/4 of the cheese, bacon, and green onion to the tortilla. Take another tortilla, brush it with the reserved bacon fat, and place on top of the tortilla in the skillet. Cook 2–3 minutes, then use a large spatula to flip the quesadilla onto the other side. Cook another 2–3 minutes. Transfer the cooked quesadilla to a baking sheet and into a 200°F oven to keep warm.
- Repeat the same process with the 3 remaining quesadillas.
- Cut each quesadilla into quarters. Place a handful of lettuce on top, right in the middle of each quartered quesadilla, then pile about 1/4 of the diced tomatoes overtop the lettuce. Using a spoon, drizzle the sauce all over using a side-to-side motion.
- To eat, fold the pieces of the quesadilla similarly to how you would a piece of pizza. Scoop up some of the lettuce and tomatoes with each quarter.