I remember the first time I made Bacon Mac ‘n’ Cheese Quesadillas. It was a chilly autumn evening, and the leaves were just starting to blanket the ground in hues of gold and red. My family was coming over for a casual dinner, and I wanted to make something that felt both comforting and a little bit special.
It all started with a craving for mac ‘n’ cheese, which, let’s be honest, is the epitome of comfort food. But I wanted to elevate it beyond the classic bowl. That’s when inspiration struck. I envisioned combining the creamy richness of mac ‘n’ cheese with the crispy, gooey delight of a quesadilla. To make it even better, I decided to add bacon – because, well, bacon makes everything better, doesn’t it?
As I prepared the dish, the aroma of sizzling bacon and melted cheese filled the kitchen, creating an irresistible blend of scents that even the neighbors couldn’t ignore. My family arrived, and the anticipation was palpable. When I served the quesadillas, the crispy golden exterior gave way to a melty, cheesy center with pockets of smoky bacon and a hint of spice from the green chiles. It was a hit! The quesadillas were a perfect fusion of flavors and textures, and my family raved about them. It wasn’t just a meal; it was an experience. We ended up gathering around the table, sharing stories, laughter, and the joy of good food.
This Bacon Mac ‘n’ Cheese Quesadilla recipe is a tribute to those simple yet profound moments of togetherness. It’s easy to make, with ingredients that are likely already in your pantry or fridge, and it brings a touch of indulgence to your weeknight dinners. Whether you’re feeding a hungry crowd or just looking for a quick, satisfying meal, these quesadillas will not disappoint. They offer the creamy comfort of mac ‘n’ cheese with the crunch of a quesadilla and the savory punch of bacon – a winning combination that will surely become a family favorite.
So, gather your ingredients, bring out the skillet, and get ready to make a dish that’s as comforting as it is delicious. Each bite will remind you of those cozy family dinners and the joy of sharing good food with loved ones.
How to Make Bacon Mac ‘n’ Cheese Quesadilla
Ingredients
- 1 package of Bob Evans Tasteful Sides Macaroni and Cheese
- 4 flour tortillas (8-inch)
- 2 tablespoons butter
- 1 cup shredded sharp cheddar cheese (about 4 ounces)
- 4 ounces diced green chiles
- 8 cooked bacon slices, chopped into ½ to ¾-inch pieces
Directions
- Prepare the macaroni and cheese according to the package instructions.
- Lay out the tortillas on a flat surface.
- Heat a 10-inch skillet over medium heat.
- Evenly distribute 2 tablespoons of cheddar cheese over half of each tortilla. This is the side that will be folded.
- Spread approximately ¼ of the cooked macaroni and cheese on top of the cheddar cheese on each tortilla.
- Sprinkle around 1 tablespoon of diced green chiles over the macaroni and cheese on each tortilla.
- Top with the chopped bacon pieces.
- Add another 2 tablespoons of cheddar cheese over the bacon on each tortilla. Fold the tortillas in half.
- Melt 1 tablespoon of butter in the skillet and place 2 folded quesadillas in the skillet. Cook each side until golden brown, about 2 to 3 minutes per side.
- Remove the cooked quesadillas and place them on a cooling rack while you cook the remaining ones. Cut each quesadilla into halves before serving.
Storing Suggestion
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until crispy and heated through.
Cooking Tips
For a richer flavor, consider using a mix of cheddar and Monterey Jack cheese. If you prefer a spicier quesadilla, increase the amount of diced green chiles.
Serving Suggestions
Serve with a side of salsa or sour cream for dipping. A fresh salad or guacamole pairs well with these quesadillas for a complete meal.
Ingredient Substitutions
You can substitute the sharp cheddar cheese with other varieties like pepper jack or mozzarella. Turkey bacon can be used instead of regular bacon for a lighter option.
Seasonal Variations
In the fall, add some cooked pumpkin or butternut squash to the quesadilla for a seasonal twist. In the summer, fresh corn or cherry tomatoes can add a refreshing touch.
Allergen Information
This recipe contains dairy and gluten. Use gluten-free tortillas and dairy-free cheese if you have allergies or intolerances.
FAQ:
How can I make this recipe spicier?
To add more heat, increase the amount of diced green chiles or add a few dashes of hot sauce to the filling.
Can I freeze these quesadillas?
Yes, you can freeze uncooked quesadillas. Wrap each one tightly in plastic wrap and foil, and store them in the freezer for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
Can I use a different type of cheese?
Absolutely! You can use other types of cheese such as Monterey Jack, gouda, or a blend of your favorite cheeses for different flavors.
How do I ensure my quesadillas are crispy?
Make sure the skillet is hot before adding the quesadillas and use a moderate amount of butter to achieve a crispy texture without burning.
Can I make this recipe vegetarian?
Yes, simply omit the bacon and use a vegetarian cheese option. You can also add more vegetables like mushrooms or bell peppers for extra flavor.
What sides go well with these quesadillas?
Serve with a side of salsa, guacamole, or a fresh salad. These sides complement the cheesy and savory flavors of the quesadilla.
Bacon Mac 'n' Cheese Quesadilla
Ingredients
- 1 package of Bob Evans Tasteful Sides Macaroni and cheese
- 4 flour tortillas 8-inch
- 2 tablespoons of butter
- 1 cup shredded sharp cheddar cheese approximately 4 ounces
- 4 ounces diced green chiles
- 8 cooked bacon slices chopped into ½ to ¾-inch pieces
Instructions
- Cook the macaroni and cheese as directed on the package.
- Place the tortillas flat on a clean surface.
- Heat a 10-inch skillet over medium heat.
- Sprinkle 2 tablespoons of cheddar cheese evenly over one half of each tortilla. This half will be folded, so keep the cheese on the same side.
- Top with about ¼ of the prepared macaroni and cheese on each tortilla over the cheese.
- Sprinkle around 1 tablespoon of diced green chiles over the macaroni and cheese on each tortilla.
- Add the bacon pieces on top of the macaroni and cheese.
- Finish by sprinkling another 2 tablespoons of cheddar cheese over the bacon. Fold the tortillas in half.
- Melt 1 tablespoon of butter in the skillet and place 2 quesadillas (folded edges facing each other) in the skillet. Cook until each side is golden brown, about 2 to 3 minutes per side.
- Transfer the cooked quesadillas to a cooling rack while you cook the remaining ones. Cut the quesadillas into halves before serving.
- Enjoy your cheesy and crispy mac and cheese quesadillas!
