Baked Hawaiian Quesadillas

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These Baked Hawaiian Quesadillas are the perfect addition to any brunch table. They are full of flavor and best of all, easy to make.

Every year for Father’s Day I host a brunch to celebrate the Father’s in my life. It’s one of my favorite things to do. I make an assortment of dishes, we sit out in the yard ( weather permitting ) and just enjoy the company of family and friends.

One of the dishes I love to make is Baked Hawaiian Quesadillas. It is full of flavor and the best part is I can prep it early in the morning and right before my guest arrive, I place it in the oven to bake. This way its piping hot and the cheese is nice and gooey when its time to eat. It’s the perfect addition to any brunch table and allows me to spend more time with the people I love and less time in the kitchen.

How To Make Baked Hawaiian Quesadillas

I chop a large onion and pepper. I happen to like yellow or orange peppers but if you prefer green or red feel free to use them instead. I place the chopped onions and peppers in a large frying pans and coat them with olive oil and cook over medium heat until caramelized.

While my onions and peppers are sautéing, I add my bacon to a separate medium pan and cook on medium heat until crispy. I remove the bacon from the pan and place it on a cutting board and chop it into small pieces and I set it to the side.

To a large bowl I added a dozen eggs in addition to milk and I whisked it until it was scrabbled and completely combined.

I rinsed and drained some baby spinach, chopped it and added it to the eggs.

I poured the egg mixture into the large frying pan with the sautéed onions and peppers along with the chopped bacon.and stirred on and off throughout cooking.

While the eggs are cooking I diced my pineapple into small pieces and placed them in a small bowl lined with a paper towel to remove some of the moisture. Once the eggs were just about cooked I tossed in the pineapple and allowed it to cook for another 2 minutes.

I removed the frying pan from the heat to make sure I did not over cook the eggs, and set it to the side.

I placed a piece of parchment paper on a large baking sheet and sprayed it with cooking spray. I layered the bottom of the sheet with flour tortillas, making sure the whole bottom of the pan was covered. I sprinkled a generous layer of shredded cheddar cheese on the entire bottom then pour my cooked eggs on top, spreading it out so that it covers the cheese.

I sprinkled another generous amount of shredded cheddar cheese on top. I placed one flour tortilla on top of the eggs in the center of the baking dish, then folded the overlapping edges from the bottom tortillas over the top and pressed down slightly. I sprayed the top of the tortillas with cooking spray then placed another baking sheet on top. I weighted it down with a baking dish and placed it in a 350º preheated oven and allowed it to bake for 20 minutes.

If you want to prepare this dish ahead of time, do all the steps up until baking it. Then bake when ready.

Remove from oven and place on a cutting board. Slice into pieces and serve.

Baked Hawaiian Quesadillas

Ingredients:

  • 1 Large sweet onion diced
  • 1 Large yellow or orange pepper diced.
  • 2 Tablespoons olive oil
  • 12 Eggs
  • 1/4 Cup milk
  • 4 To 5 Strips of bacon
  • 4 oz. Baby spinach washed, dried and chopped
  • 1/3 Cup of fresh pineapple diced into small pieces and drained
  • 1 Cup of shredded cheddar cheese
  • 6 to 8 Flour tortillas

Instructions:

  1. Pour chopped onions and peppers in a large frying pan and coat with olive oil. Place on medium heat and sauté for 15 to 20 minutes or until caramelized.
  2. While onions and peppers are cooking place the bacon in a medium sized frying pan and cook until crispy. Remove from pan and drain excess oil by placing the cooked bacon on a paper towel. Place drained bacon on a cutting board and chop into small pieces and set to the side.
  3. To a large mixing bowl add the dozen eggs along with the milk and whisk together to combine. Add the chopped spinach and the cooked bacon to the bowl and mix to incorporate.
  4. Once the onions and peppers are caramelized, pour the egg mixture into the pans and using a wooden spoon, stir the egg on and off until just about cooked. Mix in the chopped pineapple and continue to cook an additional 2 to 3 minutes. Remove from heat and set to the side.
  5. Line a large baking sheet with parchment paper and spray with cooking spray. Place flour tortillas on the bottom of the tray to cover, making sure they overlap the edge of the tray. Sprinkle 1/2 of the shredded cheddar cheese on to the tortillas. Pour the eggs on top and spread to cover the entire bottom of the tray. Sprinkle with remaining cheddar cheese. Place one flour tortilla in the center of the eggs, then fold the overlapping edges from the bottom tortillas on top, pressing down slightly. Spray the top with some cooking spray then place another baking sheet on top. Weight it down with an empty baking dish and place in a 350º preheated oven and cook for 20 minutes.
  6. Remove from oven and place on a cutting board. Cut into slices and serve.
  7. Enjoy.