Bacon, Mushroom & Swiss Quesadillas

Bacon, Mushroom & Swiss Quesadillas

Who doesn’t love a quesadilla????

I made this batch with crispy bacon (which you could omit if you wanted to keep it vegetarian), mushrooms, bell peppers, Swiss and cilantro.

Easy as that!

This recipe makes 8 quesadillas.
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Extra Virgin Olive Oil (EVOO)
1 red bell pepper, chopped
about 2 cups of chopped baby Portobello (cremini) mushrooms
salt and pepper
4 flour tortillas
1 cup of shredded Swiss cheese
about 8 pieces of bacon, cooked and crumbled
a bit of cilantro, chopped (optional)
Preheat your indoor griddle or a big skillet to medium-high heat.  Spray lightly with cooking spray.
Next, in a big skillet over medium-high heat, add in your EVOO along with your chopped red bell pepper and mushrooms.  Let your veggies saute down about five minutes.  When your mushrooms have browned, add in a pinch of both salt and pepper.  Remove from heat.
Next, lay out two of your flour tortillas. Place half of your pepper and mushroom mixture across each tortilla along with some crispy bacon, Swiss cheese and cilantro.  Take your other two tortillas and place them on top of your mushroom mixture.  Place each quesadilla in your skillet one at a time.  Brown on both sides (about 4 minutes or so each side).  Remove once browned up and slice in half and then in half again (to give you four from each set).  Repeat with your other quesadilla.
Lots of veggies…along with bacon and cheese.  Basically, it’s perfect!
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  • Charmaine Ng | Architecture & Lifestyle Blog April 17, 2019 at 4:49 am

    I love the combination of mushroom and bacon! Sounds so delicious. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog

  • Narci April 17, 2019 at 5:14 am

    Oh my goodness! This sounds delicious!

    • Sam Campbell April 17, 2019 at 11:16 am

      Just had for lunch!!! Added green onions instead of cilantro. It was soooooo good!!!!

  • Alexis deZayas April 17, 2019 at 6:18 am

    Oh yum!! I have a quesadilla maker and this would be perfect in it!