Quesataco with Crispy Bacon and Anaheim Chiles
Mix it all together and you know that it's the best of both worlds.
·Jun 6, 2023
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
- 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.
