Break out your waffle iron at suppertime and make this easy, kid-friendly recipe for waffle iron bacon and cheese quesadillas!
My waffle iron world got rocked recently when the Southern husband up and got me a waffle iron with detachable plates.
As in, the waffle parts that you (and in my house that means the Southern husband) used to practically painstakingly scrub out with a toothbrush now pop out and go in the dishwasher.
Ever since that joyous day, I have been waffle-ironing everything I can dream up, and one day it dawned on me that the waffle iron was the perfect gadget for making melty on the inside, crispy on the outside, cooked just perfectly quesadillas!
Just thinking about it takes my mind off the fact that we are moving in exactly 16 DAYS.
SIX. TEEN. DAYS. Â Gulp.
My house is a sea of boxes and lists, and I am trying to calm myself down with pictures that are coming from the Carolinas showing our Carolina Dream House is chugging along…we are up to paint and staining…
…and granite! Â Those of you who read my ramblings about when the granite went into my New Jersey kitchen know how much I love this part…
Hi there, granite. Â I can’t wait to meet you.
I feel like there might be a waffle iron bacon and cheese quesadilla or two cooked up in this kitchen, because I am definitely bringing my new waffle iron.
Here’s how you make waffle iron bacon and cheese quesadillas!
You start, as so many good things do, with cooking up a bunch of chopped up bacon until it is done the way you like it.
Next, crank your waffle iron up to high, and brush one side of each tortilla with olive oil (or if you are like me, with the bacon drippings from the skillet.
Put the tortilla oiled side down on the waffle iron, pile it with cheese and bacon and salsa, pop another tortilla on top oiled side up, and close up that waffle iron.
A few minutes later, you are looking at a perfect melty crispy quesadilla filled with your favorite things…and if you want to dunk it in sour cream or guacamole or salsa or all three, I can tell you from experience that you won’t regret it.
I find that half of an eight inch quesadilla is just about perfect, especially when you serve it up with those toppings and a margarita.
And with that, I’ll let you go find your waffle iron! Â (Mine is in a box…send calming thoughts!)
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Waffle Iron Bacon and Cheese Quesadillas
Prep Time: 10 minutes- Cook Time: 15 minutes
- Total Time: 25 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop, Waffle Iron
Cuisine: American
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Break out your waffle iron at suppertime and make this easy, kid-friendly recipe for waffle iron bacon and cheese quesadillas!Â
Ingredients
- 4 slices bacon, chopped
- 4 eight inch flour tortillas
- 1 tablespoon olive oil (see note)
- 2 cups shredded cheddar or taco blend cheese
- ½ cup of your favorite salsa
- Your choice of toppings (guacamole, sour cream, extra salsa, etc)
Instructions
- Cook bacon in a skillet until done to your liking. Scoop out and drain on paper towels.
- Set waffle iron to its highest setting.
- Brush one side of each tortilla with olive oil (or if you are feeling adventurous, the bacon drippings from the skillet!).
- Put one tortilla oiled side down on the waffle iron. Spread ½ cup of the cheese on the tortilla (leaving about 1 inch of the tortilla empty all around the edge), followed by half the cooked bacon, half the salsa, and another ½ cup of the cheese. Place the second tortilla on top, oiled side up, and close the waffle iron.
- Cook for 2-3 minutes until the tortillas are browned and the cheese is melty.
- Remove and repeat with the rest of the ingredients.
- Cut each quesadilla into 4 wedges and serve with toppings!
Notes
You can swap out the olive oil for the bacon drippings from the skillet if you are feeling especially bacon-ish!
Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
I’m wondering why you chose granite over quartz. I’m re-doing my kitchen – oak cabinets will be painted off-white, and formica countertops replaced. I’ve been looking at quartz for the countertops. Did you consider quartz?
Hi Martha! How exciting – a kitchen renovation is the best! We have always opted for granite because we wanted both a fully natural material, and we love the unique one of a kind patterns you can get with granite. That being said, they are making some gorgeous quartz patterns these days, and I know lots of foodie friends who love it. Both granite and quartz are very strong and long lasting, so you can’t go wrong with either. Have fun and good luck, and enjoy that new kitchen!
Sorry to tell you this, Kate, but those 16 days are going to fly by. The only way they WON’T fly by is if you are 9-1/2 months pregnant; then time will drag on for eternity. 😂(by the way, I am not pregnant. I just remember the agony of waiting for my granddaughter to arrive in February) Enjoy the chaos and take the help you can when it is offered. It will all work out in the end. The new place is stunning! It looks like a wonderful place to make all kinds of memories. And waffle iron quesadillas.
Thank you my friend. We are down to 6 days and counting, and are surrounded by boxes. I keep trying to keep my thoughts on the new house at the end of the rainbow! xoxo