Quesataco with Crispy Bacon and Anaheim Chiles

Mix it all together and you know that it's the best of both worlds.

By Jessica Vargas
Jun 6, 2023
quesataco recipe
45 Minutes
4 Servings

When you can’t choose between a quesadilla or a taco, don’t. Instead, opt for the quesataco, a cheesy, flavorful, and fast way to enjoy the best of both worlds. Pleasantly fast food-adjacent, it begins with cheese that’s melted and crisped right on a Griddle. From there, toppings—here we went with charred Anaheim chile and thick-cut bacon—are rolled into the melted cheese and transferred to a tortilla. Finished with avocado, cilantro, onion, and lime, this simple method suits almost any kind of filling—and tastes a whole lot better than anything you might get from the drive-through.

Quesataco with Crispy Bacon and Anaheim Chiles

Mix it all together and you know that it's the best of both worlds.

Jessica Vargas

45 Minutes
4 Servings
  • ½ medium Vidalia or yellow onion, finely chopped
  • 1 handful cilantro leaves, chopped
  • Neutral vegetable oil
  • 1 large Anaheim chile (or substitute poblano chile)
  • Kosher salt and freshly ground black pepper
  • 4 slices thick-cut bacon (about 4 ounces)
  • 2 cups queso chihuahua or Monterey Jack cheese, divided
  • 4 medium-size flour tortillas
  • 1 avocado, sliced
  • 1 lime, cut into wedges

    Combine onion and cilantro in a medium bowl and set aside.


    Preheat a Carbon Steel Griddle or large Frying Pan over high. Lightly oil chile and toss in a medium bowl with salt and pepper. Place on Griddle and char on all sides, about 5 minutes total. Remove from heat and let steam in a heatproof bowl with lid until softened and skin comes off easily, about 5 minutes.


    While chile steams, add bacon to Griddle and cook until crispy on both sides, about 2 minutes per side. Remove from heat. Wipe as much bacon grease off as you can with a paper towel.


    Gently rub charred skin from outside of chile and thinly slice into rounds. Set aside.


    Lower heat to medium-low and, working in batches, place ½ cup shredded cheese directly on Griddle in a mound. Allow to melt into a flat, round pancake shape, then crisp up (about 2 minutes), checking underneath the cheese to make sure it is golden brown and not burning.


    Place a tortilla on other half of Griddle (or in another Frying Pan) to warm up, flipping when it fully puffs on each side. When cheese is fully melted, top with 1 slice bacon and 4–5 chile slices.  Roll cheese with a metal spatula, folding sides over itself, place on tortilla to form a taco, and transfer to a plate. Repeat with remaining cheese, bacon, chiles, and tortillas.  Garnish with onion and cilantro and finish with sliced avocado and a squeeze of lime.