A favorite in Ree's house, her Breakfast Quesadillas make a perfect "portable" meal for anytime of the day!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The awardwinning blogger and bestselling cookbook author comes to Food Network and shares her special brand of home cooking, from throwtogether suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Breakfast Quesadillas
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 55 min
Active: 55 min
Yield: 6 servings

Ingredients

1 pound thin bacon
Butter, for the pan
1 onion, diced
1 red bell pepper, diced
1 jalapeno, seeded and diced
1/4 cup halfandhalf
8 large eggs
Salt and freshly ground black pepper
3/4 cup freshly grated Cheddar
3/4 cup freshly grated Monterey Jack cheese
6 wholewheat tortillas
Avocado slices, for topping, optional
Sour cream, for serving
Storebought or homemade pico de gallo or salsa, for serving

Directions

Fry the bacon in a skillet over medium heat until crisp. Remove to a paper towellined plate and pour off the excess grease.

Return the skillet to the stove over high heat. Add a couple tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell peppers and jalapenos. Stir the veggies around and cook until starting to soften and turn golden brown.

Meanwhile, mix together the halfandhalf, eggs and some salt and pepper in a bowl. Pour the egg mixture into the skillet with the veggies. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside.

To assemble the quesadillas, set a griddle or skillet over mediumlow heat and add some butter. Toss together the grated Cheddar and Monterey Jack in a bowl. Put a tortilla on the griddle and add a layer of cheese, a layer of the cooked eggs and veggies, a layer of bacon slices, a layer of avocado if using and another layer of cheese. Top with a second tortilla. Cook on both sides, flipping carefully, until the cheeses are totally melted and the filling is hot. Repeat with the other tortillas and ingredients.

Slice the 3 quesadillas into 4 wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!).

Cook’s Note
This recipe makes 3 quesadillas, which should serve 6 people.

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Ree Drummond's Breakfast Quesadillas | The Pioneer Woman | Food Network
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