ingredients

• 12 eggs
• 1 tsp (5 mL) kosher salt
• 1 tsp (5 mL) fresh ground black pepper
• 1/2 cup (120 mL) milk
• 18 strips bacon
• 2 tbsp (30 mL) fresh coriander, chopped
• 1 red bell pepper, chopped
• 24 slices of double-smoked cheddar (or your favourite strong cheese)
• 6 large tortillas
• sour cream, for serving
• guacamole, for serving (see recipe below)
• pico de gallo, for serving (see recipe below)
for guacamole:
• 6 small avocadoes, halved, seeded and peeled
• 1/2 small red onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup (60 mL) lime juice
• 1 tsp (5 mL) kosher salt
• 1 tsp (5 mL) ground black pepper
for pico de gallo:
• 5 medium vine-ripened tomatoes, diced
• 1 tbsp (10 g) jalapenos, minced (if you would like a spicier version, you can increase this up to 3 tbsp (30 g)
• 1 medium red onion, diced
• 1/4 cup (60 mL) fresh coriander, chopped
• 2 tbsp (30 mL) lime juice
• 1/4 tsp (1.5 mL) kosher salt

directions

1. Place BBQ griddle (flat side up) on the grill and pre-heat on Medium-High to 375° F.
2. In a large bowl, whisk together eggs, salt, pepper and milk. Set aside.
3. Place the bacon on the griddle and fry to desired doneness (I know some people love their bacon crispy, while others like it a little less well-done)
4. Once the bacon is finished, remove it from the griddle, place it on a paper-towel covered plate (to soak up excess grease) and cover. Set aside.
5. Turn all the burners to Low.
6. Using a silicone spatula, scrape the excess grease and bacon bits off the griddle and into the handy grease trap in the corner of the griddle.
7. Drop a tablespoon of the egg mixture onto the griddle and see how quickly it fries. You want the griddle hot enough to make scrambled eggs quickly, but without burning your eggs. If the griddle is still too hot, give it a few minutes to cool down a little more and do another test.
8. Once your griddle is ready, pour as much of the egg mixture onto the griddle as will fit without overflowing. Gently scramble your eggs until cooked. Remove eggs from the griddle, place onto a plate and cover. Continue cooking the rest of the egg mixture until it is all done. Set aside.
9. Keeping all burners on Low, again, take your spatula and scrape any leftover egg bits off the griddle.
10. Place one tortilla flat on the griddle. Spoon a layer of eggs on one half of the tortilla. Add a small amount of red bell pepper and coriander to the eggs. Lay three strips of bacon across the eggs. Lay two slices of cheese on top of the bacon.
11. Fold the other half of the tortilla over the egg and bacon half and press lightly with spatula to slightly “flatten” the quesadilla. Grill for two minutes.
12. Gently flip the quesadilla over and grill for another two minutes (or until the cheese is melted).
13. Remove the quesadilla from the griddle and repeat with the remaining tortillas. Depending on the size of your tortillas, you might be able to do two at a time on the griddle.
14. Cut each quesadilla into 3 triangles. Serve with sour cream, pico de gallo and guacamole.
for guacamole:
15. In a medium bowl, lightly mash the avocadoes with a fork (you want to leave it slightly chunky). Stir in red onion, garlic, lime juice, salt and black pepper.
16. Cover and let sit at room temperature for 30 minutes to allow flavours to blend.
for pico de gallo:
17. In a medium bowl, stir together tomatoes, jalapenos, red onion, coriander, lime juice and salt.
18. Cover and let sit at room temperature for 30 minutes to allow flavours to blend.