1 pack Classic Sweet Tocino 450g or Tamis-Alat Tocino 450g
About 1 cup of oil
10-12 pcs tortilla
2 cups cheese, grated
Scrambled Egg
4 eggs
salt to taste
2 tbsp oil
Salsa
4 large tomatoes, diced
1 medium onion, finely diced
1 garlic clove, finely minced
4 tbsp spring onion, finely chopped
juice of 4-6 kalamansi
1 tsp cumin (optional)
1 green finger chili, finely chopped (optional)
salt and pepper to taste
ketchup (for dipping)
Procedure
Pork Tocino Layer
Fry Classic Sweet Tocino or Tamis-Alat Tocino in 2 tbsp oil, on medium-high until thoroughly cooked and lightly caramelized.
Dice the cooked tocino and set aside.
Scrambled Egg Layer
Whisk the eggs, add salt to taste.
Add 2 tbsp. oil to a frying pan and cook the eggs on medium-high heat for about 2-3 minutes or until soft but cooked. Set aside.
Salsa Layer
Combine all ingredients in a bowl and set aside.
Tortilla Chips
Reserve 8 pcs tortilla and set aside.
Cut the rest of the tortilla into triangles.
Put 1/2 cup of oil in a pan on medium heat and fry the cut-up pieces of tortilla in batches until golden brown. Set aside.
Assembly
Place a tortilla on a plate and spread some grated cheese, followed by the scrambled eggs.
Add about 4-6 pcs of the fried tortilla chips and a spoon of salsa.
Add some diced tocino. Then, add grated cheese.
Top it with another tortilla. Lightly press the layers together.
Put a spoon of oil in a pan on medium high heat and toast the surface of the tortilla wrap for 2-3 minutes on each side or until lightly golden brown. The oil makes the surface of the tortilla crunchier but adding oil is optional.
Do this for the rest of the tortilla wrap and the filling.
Serve the hot quesadillas with the rest of the fried tortilla chips on the side. This is best served with ketchup as your dip. Enjoy!
