Recipe courtesy of Food Network Kitchen
Bacon Jack and Jalapeno Quesadillas
Total:
40 min
Active:
20 min
Yield:
4 servings, guacamole: 1 cup
Level:
Easy

Nutrition Info

Total:
40 min
Active:
20 min
Yield:
4 servings, guacamole: 1 cup
Level:
Easy

Nutrition Info

Ingredients

Guacamole:
Quesadillas:

Directions

Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.

Quesadillas: Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.

Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.

To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.

Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.

Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.

This recipe has been updated and may differ from what was originally published or broadcast.

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