Bacon Jack and Jalapeno Quesadillas

Food Network Kitchens

From Food Network Kitchens

Picture of Bacon Jack and Jalapeno Quesadillas Recipe 1 Video | Photo: Bacon Jack and Jalapeno Quesadillas Recipe
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Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 servings, guacamole: 1 cup,
Level:
Easy
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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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Newest Ratings and Reviews

Read all 14 reviews

  • on January 09, 2012

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    Absolutely perfect! Huge hit at our party last night! I'm considering adding scrambled egg and eating it for breakfast, too! SO YUM!

    people found this review Helpful.
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  • on September 26, 2011

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    fantastic hit with the family at dinner ,and an afternoon snack!!

    people found this review Helpful.
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  • on September 03, 2011

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    I am not a big Mexican foodie but my husband is so I thought I would give these a shot and I loved them! Now we can add a Mexican food dish to the menu that we both enjoy! I added chicken to ours for some more protein and added extra Jalapeno since we like our food spicy and they were great!

    people found this review Helpful.
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