Originally aired February 13, 2013
- 1/2 pound lean smoky bacon, chopped
- 1 1/2 pounds ground beef chuck
- Ketchup and mustard
- 4 10-inch flour tortillas
- 1 1/2 cups grated sharp cheddar cheese
- For garnish:
- Shredded lettuce
- Diced vine-ripe tomatoes
- Chopped pickles
Heat a large saut pan over medium high heat. Add chopped bacon until crisp; remove to a paper towel-lined plate and pour off some of the bacon fat. To the same saut pan, add ground beef, breaking it up into small pieces. After the meat is browned, add the bacon back into the meat and stir in ketchup and mustard.
Heat a non-stick griddle over medium heat. Meanwhile, build your quesadillas, starting with a tortilla, a layer of shredded cheddar, a layer of the ground beef and bacon, another layer of cheese, then top with a second flour tortilla. Place on griddle for 5-10 minutes or until the tortilla is golden brown and the cheese is melted.
Serve garnished with some lettuce, tomatoes and pickles.