Monterey Jack and Bacon Quesadillas with Avocado Guacamole

by David

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!


  • 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


  1. Preheat oven to 450°F and lightly grease a large baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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