step 01Preheat oven to 200°. Preheat waffle iron; spray with nonstick cooking spray. In medium bowl, sift flours, baking powder, baking soda, ¼ teaspoon salt and pepper. In large bowl, whisk 2 eggs, buttermilk, sour cream and ⅓ cup water. Whisk flour mixture into egg mixture until smooth; stir in quesadilla cheese. Ladle ½ cup batter into waffle iron; cook 5 minutes or until golden brown but still pliable. Repeat with remaining batter to make 5 more waffles. Transfer waffles to rimmed baking pan to keep warm in oven until ready to serve.
step 02In large skillet, cook bacon over medium-high heat 5 minutes or until crisp; add onion and cook 2 minutes, stirring frequently. In medium bowl, whisk remaining 6 eggs and ¼ teaspoon salt. Drain drippings from bacon mixture; reduce heat to low. Add eggs to skillet; cook 3 minutes or until eggs are cooked through, gently stirring occasionally.
step 03Fold each waffle in half to resemble taco shells; fill with bacon-egg mixture, fresco cheese, salsa and green onions.
