Quesadilla with scrambled eggs and bacon

Ingredients:

• 450 g thinly sliced ​​bacon
• 6 whole grain tortillas
• Butter for greasing the pan
• 1 onion, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 1/4 cup drinking cream 10%
• 8 large eggs
• 3/4 tbsp. grated cheddar cheese
• 3/4 cup grated Swiss cheese
• Avocado slices for topping, optional
• Sour cream for serving
• Pico de galo sauce or salsa for serving

Preparation:

1. Fry the bacon in a skillet over medium heat until crisp. Transfer to a plate lined with paper towels to absorb excess fat.
2. Remove all fat from the pan and return it to the stovetop over high heat. Add a couple tablespoons of butter. Once the butter has melted and the pan is hot, add the onion, bell pepper, and jalapeño. Stir the vegetables and cook until they begin to soften and turn golden brown.
3. Meanwhile, whisk the cream and eggs in a bowl; season with a little salt and pepper. Pour the egg mixture into the skillet with the vegetables. Stir with a spatula and cook over low heat until the eggs are set. Set aside.
4. To assemble the quesadillas, heat the grill over medium heat and add a little butter. Place a tortilla on the grill and add a layer of cheese, a layer of vegetables, a layer of bacon, avocado, if using, and a final layer of cheese. Top with a second tortilla. Cook on both sides, pressing firmly until the cheese is completely melted and the filling is sealed. Repeat with the remaining tortillas and ingredients.
5. Cut each of the 3 quesadillas into 4 triangles. Serve on a plate with sour cream and pico de gallo sauce or salsa.