Bacon 'n' Egg Quesadillas Tracey Seaman   From Every Day with Rachael Ray October 2008 SERVES 4 Prep Time: 10 min Cook Time: 30 min 8 medium flour tortillas 2 hass avocados 1 tablespoon fresh lemon juice Salt and pepper 1/2 pound bacon 8 large eggs 8 ounces pepper jack cheese, shredded (about 2 cups) One 15.5-ounce can black beans, rinsed 1. Place the tortillas in the oven in two stacks; heat to 200°. In a bowl, mash the avocados with the lemon juice; season with salt and pepper. 2. Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half. 3. Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet. 4. Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose. 5. In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.

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