Eating healthy has never been so much fun with these Bacon-Monterey Jack-and-Jalapeno-loaded quesadillas. Crunchy bacon, spicy Monterey Jack cheese, and fragrant These are perfect for lunch, dinner or anytime of the day. Easy, affordable and fun!
INGREDIENTS
- Quesadillas Ingredients:
- Turkey bacon (4 strips)
- Scallions, white and green parts, thinly sliced
- Jalapeno, seeded and minced
- Garlic clove, minced
- Ground cumin
- Ground coriander
- Multi-grain tortillas, 3x 8 inch
- Shredded reduced-fat Monterey Jack cheese
- Reduced-fat sour cream (optional)
- Fresh cilantro, chopped fine, for garnish
- Guacamole Ingredients:
- Hass avocado, ripe, halved/seeded and peeled
- Tomato, diced
- Scallions, finely chopped
- Fresh lime juice
- Cilantro leaves, chopped
- Jalapeno, seeded and minced
- Clove garlic, minced
- Sea salt, to taste
DIRECTIONS:
- Preheat oven to 450°F and lightly grease a large baking sheet with cooking spray.
- Prepare guacamole by combining in a blender or food processor the coarsely mashed avocado, tomatoes, scallions, lime juice, cilantro, jalapeno, and garlic. Pulse until blended and preferred consistency is reached. Scrape into a bowl; cover and refrigerate until ready to serve.
- Place a medium-sized non-stick skillet over medium-high heat cook bacon until preferred level of brownness is reached. Transfer to paper towel to cool and then crumble.
- Next place scallions, jalapeno, garlic, cumin, and coriander in skillet over medium heat and cook 2 to 3 minutes, stirring often until the scallions are tender. Remove from heat and set aside.
- Assemble quesadillas by placing the three tortillas on the baking dish and topping half of each tortilla with 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the crumbled bacon. Fold the empty half of the tortillas over the filled halves. Spray the tortillas lightly with cooking spray. Place in preheated oven and bake for 8 to 10 minutes or until the quesadillas are lightly browned and semi-crispy.
- Remove from oven and place one quesadilla onto each of the three serving plates. Cut each quesadilla into 4 wedges and serve with sour cream and the avocado-guacamole. Garnish with cilantro, if desired.
Image By: bettycrocker.com
