Thoughts of bacon jam have been haunting me ever since my first batch ran out a couple of weeks ago. Unfortunately it ran out long before I had finished using it in all of the things that I wanted to and I figured that that was the perfect excuse to make another batch! The next thing on my list to try were these quesadillas with bacon jam, guacamole and plenty of melted cheese. Despite the fact that the bacon jam is extremely versatile and can be used in a lot of different ways I seem to keep thinking of it in terms of breakfasts and it seemed only natural to top the quesadillas with a fried egg and have them for breakfast! I was thinking that the fried egg might be a little lonely sitting there on top of the quesadilla all by itself so I jazzed it up a bit with a drizzle of a bacon jam vinaigrette.
The obligatory runny egg yolk shot:
Bacon Jam and Guacamole Quesadilla with Fried Egg with Bacon Jam Vinaigrette Drizzle
A cheesy quesadilla filled with sweet, salty, smoky, and spicy bacon jam and cool and creamy guacamole served topped with a fried egg and bacon jam vinaigrette.
- 1 (10 inch) tortilla
- 1/2 cup cheese such and cheddar and/or jack, shredded
- 2 tablespoons bacon jam
- 2 tablespoons guacamole
- 1 egg
- 1 teaspoon bacon jam vinaigrette (see below)
- Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the bacon jam and guacamole and the remaining cheese.
- Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
- Fry the egg and serve on top of the quesadilla with a drizzle of bacon jam vinaigrette.
Bacon Jam Vinaigrette
A sweet and savoury bacon jam vinaigrette.
- 3 tablespoons bacon jam
- 2 tablespoons oil
- 2 tablespoons cider vinegar
- 1 teaspoon mustard
- salt and pepper to taste
- Mix everything well.
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