Preheat the oven to 400 degrees F (200 degrees C).
On the rimmed baking sheet, place the
Wright® Brand Smoked Bacon (6 slices)
. Bake in the oven for 10-15 minutes. Then remove and set aside.
Large Eggs (4)
in a small mixing bowl until thoroughly combined.
In a large hot skillet, add 1 tsp of
Unsalted Butter (1 tsp)
Jalapeño Peppers (1 Tbsp)
until translucent, about 2-3 minutes.
Add the beaten eggs to the skillet and cook for 2 minutes, or until the egg starts to look dry on top. It shouldn’t be a scramble but more of an omelet.
Flip the egg over and cook for another 15 seconds, or until the egg is cooked through.
On a flat surface, place the
8-Inch Flour Tortillas (8)
and top with 1 Tbsp of
Pimento Cheese (1/2 cup)
. Spread the cheese out, and press down a little bit.
Add the cooked egg, 1 ½ bacon strips, and 1 more Tbsp of pimento cheese on top. Cover the quesadilla with the second tortilla. Repeat with the remaining tortillas.
In a skillet over medium heat, melt 1 tsp of
Unsalted Butter (1 Tbsp)
. Put in a tortilla and cook on each side for 3 minutes or until browned. Repeat with the rest of the quesadillas.
Transfer to a cutting board and cut into slices. Serve with
Sour Cream (to taste)
Pico de Gallo (to taste)