Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Bacon Jack and Jalapeno Quesadillas
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings, guacamole: 1 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 320
- Total Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 32 milligrams
- Sodium
- 630 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 7 grams
- Protein
- 18 grams
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings, guacamole: 1 cup
-
- Nutritional Analysis
- Per Serving
- Calories
- 320
- Total Fat
- 18 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 32 milligrams
- Sodium
- 630 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 7 grams
- Protein
- 18 grams
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.
