The Best Cheese for Quesadillas
The key to choosing cheese for any quesadilla recipe is to use one that melts well. Colby Jack cheese is one that works very well and that my family loves. Cheddar cheese and Monterey Jack are also great melting cheeses. In this great Breakfast Quesadilla recipe, I make a spin on that sauce. Then we throw in some cooked bacon, scrambled eggs, and a whole lot of cheese. The result is these filling and absolutely delicious quesadillas that are perfect for breakfast but will also be a big hit at dinner!
How to Serve
I love dipping these in my homemade pico de gallo. It is what you see pictured here and it is perfection. Salsa, sour cream, or guacamole are also fantastic toppings for this delicious recipe. While you might be tempted to buy pre-shredded cheese, they are coated in preservatives. Those preservatives keep the shreds from clumping together in the bag at the store, but they also keep the cheese from melting well. It is well worth the extra five minutes to shred your cheese for this recipe. If you want to skip measuring each of the spices, you can replace it with two teaspoons of my Homemade Taco Seasoning. It can be used in so many different ways and recipes, I recommend keeping it on hand.
Storing and Reheating
This recipe is best enjoyed fresh. To save some time on prep, make the sauce and bacon ahead of time. The quesadillas can be stored in the refrigerator for up to three days. Reheat by placing in a skillet on medium heat until heated through. Use your best judgment when reheating leftovers.
