Crispy Clam and Bacon Quesadillas

Place diced bacon in a cold large skillet. Turn the heat to medium and cook until the bacon is crisp and the fat has rendered completely, taking about 6 to 8 minutes.

Carefully drain off the excess bacon fat, leaving approximately 15ml in the pan. Add the minced garlic and jalapeño to the bacon, cooking until fragrant and slightly softened, about 1 minute.

Remove the skillet from the heat entirely. Stir in the well-drained chopped clams and fresh cilantro until evenly distributed. Transfer this filling mixture to a bowl and wipe the skillet clean with a paper towel.

Lay out the flour tortillas on a flat surface. Distribute half of the shredded cheese among the tortillas, covering only one half of each circle. Spoon the clam and bacon mixture evenly over the cheese, then top with the remaining cheese and fold the bare half of the tortilla over to create a half-moon shape.

Melt the butter in the cleaned skillet over medium heat. Place the folded quesadillas in the pan, working in batches if necessary. Sear until the bottom is golden brown and crispy, about 2 to 3 minutes, then carefully flip and cook the other side. Ensure the internal temperature of the filling reaches at least 74°C/165°F to ensure food safety and thoroughly melted cheese.

Transfer the cooked quesadillas to a cutting board and allow them to rest for 1 to 2 minutes. This brief resting period allows the cheese to set slightly, preventing it from pouring out when sliced. Cut into wedges and serve immediately.