Bacon and cheese quesadillas with Ballymaloe Jalapeno Pepper Relish



Makes 12—16 wedges
• 4 x 18cm (7inch) flour or corn tortillas
• Salt and pepper
• 100g Cheddar cheese, grated
• 100g bacon or ham, cooked and finely chopped
• 1—2 tsp chives, chopped_
• 1—2 tsp parsley, chopped_
Ballymaloe Jalapeno Pepper Relish


This is a Mexican version of a toasted cheese sandwich. The filling can vary according to what you have at hand. It is great for a quick snack, as a canape or with a salad for lunch.

Lay a tortilla in an 18cm/7inch dry pan and place half the grated
cheese, bacon, parsley and chives on it, spreading the filling evenly to within 2cm of the edges. Season with salt and pepper. Spread a thin layer of Ballymaloe Jalapeno Pepper Relish over a second tortilla (optional) 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 and sour cream dip.

8 Responses to Bacon and cheese quesadillas with Ballymaloe Jalapeno Pepper Relish

  1. Adrienne gogarty says:


  2. Suzanne mcdonough says:

    Love all the relish it’s perfect with a sandwich or a nice salad or crackers and cheese I love it properly too much .

  3. fidelma kiely says:

    going to try these tonight.they look gorgeous.

  4. Cathy ODonovan says:

    Looks delightful

  5. Cathy ODonovan says:

    That looks wonderful

  6. Colette Kenrick says:

    my mouth is watering already.

  7. Liam Fanning says:

    great receipes

  8. Linda Tabram says:

    Lovely, have a family with spicey taste buds. They will love this. Ideal for a saturday family lunch together

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