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. 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! 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. I can’t wait to meet you.
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.
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! (Mine is in a box…send calming thoughts!)Print