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Bacon and Cheese Quesadillas with Ballymaloe Jalapeno Pepper Relish

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 1

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Quesadilla .. A  Mexican Toasted Sandwich…. Great for a quick snack and ideal for hungry little munchkins after school.




4 x flour or corn tortillas
100g Kilmeaden Cheddar cheese, grated
100g Countrystyle bacon or ham, cooked and finely chopped
1—2 tsp O’Hanlon’s Herbs chives, chopped
1—2 tsp O’Hanlon’s Herbs parsley, chopped
Ballymaloe Jalapeno Pepper Relish
Salt and pepper


Lay a tortilla in a  dry pan and place half the grated
 cheese, bacon, parsley and chives on it, spreading the filling evenly. Season with salt and pepper. Spread a layer of Ballymaloe Jalapeno Pepper Relish over a second tortilla and place, relish side down, on top of the filling.

Place the pan on a low heat and fry until the quesadilla is crispy and golden on the outside and the cheese has melted in the middle. Slide the quesadilla onto a chopping board and cut into wedges. Repeat this process again for the second quesadilla. Serve immediately with Ballymaloe Jalapeno Pepper Relish.

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