I saw this recipe in the October issue of Everyday with Rachael Ray. It looked so good I decided to try it for breakfast.
I left out the black beans since neither of us is a fan and the avocado mash because I forgot to put it on the shopping list. For the quesadillas I used a combo of Monterey Jack and cheddar cheeses. I also chopped up some grape tomatoes from my garden and mixed them with minced red onion, cilantro and lemon juice for a fresh salasa, which we had in addition to some sour cream.
I absolutely loved these quesadillas. They're basically a breakfast sandwich in a different package. You usually you see scrambled eggs in breakfast quesadillas, but these were made with fried so the beautiful bursty yolks made a sauce with the sour cream and tomatoes. The cheese and bacon were fantastic as well. I will definitely make these again.