Pear Bacon and Goat Cheese Quesadilla

It’s hard to beat the flavor combinations in this delicious Pear Bacon and Goat Cheese Quesadilla.  In fact, they are surprising delicious…sweet pear, smoky crunchy bacon and tangy goat cheese all meld beautifully for an easy appetizer or lunch.

Simply cook tortillas until they are no longer doughy, top with Monterey Jack cheese, goat cheese and crispy bacon pieces.

Spread thinly sliced pears over the cheese and add a second tortilla to the top.

Cook until the bottom is brown and the cheese starts to melt.  Carefully flip the quesadilla over and continue to cook until the cheese is melted.

Cut the quesadilla into wedges and repeat with the remaining ingredients.

This quesadilla can be made ahead of time and reheated at 350°F on a wire rack set into a baking sheet.  It should take about 8-10 minutes.  We love that, don’t we?!

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Pear Bacon and Goat Cheese Quesadilla

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 3 slices thick bacon, diced
  • four (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup crumbled goat cheese
  • 1 firm ripe Bartlett, Bosc, Comice or Anjou pear, peeled and thinly sliced


Cook the bacon in a large skillet until browned and crispy. Remove with a slotted spoon and drain on a paper towel. Discard extra fat and wipe out the skillet well.

Cook two of the tortillas over medium heat until one side on each one is pale golden brown and they are no longer soft and doughy.

Remove one tortilla from skillet and reduce the heat to low. Flip the other tortilla uncooked side down and sprinkle the browned side with 1/2 cup Monterey Jack cheese and 1/4 cup goat cheese.

Distribute half of the bacon over the cheese and layer with half of the pear slices. Cover pears with 1/2 cup more shredded cheese and top with the second tortilla, uncooked side up. Press firmly with a spatula.

Cook until bottom tortilla is golden brown and bottom layer of cheese is melted. Carefully flip quesadilla over and cook second side until cheese is melted and tortilla is golden brown.

Transfer to a cutting board. Cut into wedges and repeat with remaining ingredients.

Recipe from Food 52


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