Bacon Jack and Jalapeno Quesadillas

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings, guacamole: 1 cup,
Level:
Easy

Ingredients
  • Guacamole:
  • 1 ripe Hass avocado, halved, seeded and peeled
  • 1 small tomato, diced
  • 2 scallions, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 to 2 tablespoons chopped cilantro leaves
  • 1 jalapeno, seeded and minced
  • 1 small garlic clove, minced
  • Salt, to taste
  • Quesadillas:
  • 4 strips turkey bacon (about 3 ounces)
  • 6 scallions,(white and green parts) thinly sliced
  • 1 jalapeno, seeded and minced
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 (8-inch) multi-grain tortillas
  • 3/4 cup shredded reduced-fat Monterey jack cheese
  • 1/4 cup reduced-fat sour cream, optional
  • Cilantro, for garnish
Directions
  • Click here to see how it's made.

  • 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.

  • 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.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Nutritional analysis per serving: 3 wedges with 1/4 cup guacamole and 1 tablespoon sour cream

  • Calories 320; Total Fat 18 g; (Sat Fat 6 g, Mono Fat 6 g, Poly Fat 2 g) ; Protein 18 g; Carb 26 g; Fiber 7 g; Cholesterol 32 mg; Sodium 630 mg

  • Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.


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    This recipe is featured in:

    Healthy Snacks and Party Food