Directions

Pico de Gallo

1. 1. Dice the tomato, white onion and de-seeded jalapeño peppers. Combine in a bowl with cilantro, lime juice and salt.
2. 2. Place in the refrigerator for 20 minutes.

Quesadilla Filling

3. 1. Whisk the eggs vigorously until they turn pale yellow and are very smooth. Add the crème fraiche and whisk to combine.
4. 2. Place the turkey bacon on a parchment-lined sheet pan and bake according to the package directions until crisp. Once the bacon cools, chop into small pieces.
5. 3. Sauté the yellow onion and bell pepper in butter until they are translucent and fragrant, then pour the egg mixture into the skillet. Do not stir for the first minute of the cooking process.
6. 4. Gently pull the egg mixture from the sides to the middle of the pan using a rubber spatula, alternating from top to bottom and left to right until the eggs are very fluffy and cooked to a soft scramble.
7. 5. Add this mixture and the crispy turkey bacon bits to a bowl with the halved potato nuggets and shredded cheddar cheese, then gently fold to combine.

To Assemble

8. 1. Place a tortilla on a preheated griddle with melted butter on it. Add cheddar cheese to one half of the tortilla, then spread the pico de gallo on top of the cheese. Add ¼ of the filling mixture to the other half of the tortilla. Once the cheese has started to melt, fold it over to close the quesadilla. Cook on each side until the tortilla is crispy and the filling is warm.

To Serve

9. 1. Cut into triangles using a pizza cutter or sharp knife and serve immediately with red salsa.