Bacon Jack and Jalapeno Quesadillas

  4.7 – 23 reviews  • Bacon Recipes
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 4 servings, guacamole: 1 cup

Ingredients

  1. 1 ripe Hass avocado, halved, seeded and peeled
  2. 1 small tomato, diced
  3. 2 scallions, finely chopped
  4. 1 tablespoon fresh lime juice
  5. 1 to 2 tablespoons chopped cilantro leaves
  6. 1 jalapeno, seeded and minced
  7. 1 small garlic clove, minced
  8. Salt, to taste
  9. 4 strips turkey bacon (about 3 ounces)
  10. 6 scallions,(white and green parts) thinly sliced
  11. 1 jalapeno, seeded and minced
  12. 1 garlic clove, minced
  13. 1/4 teaspoon ground cumin
  14. 1/4 teaspoon ground coriander
  15. 3 (8-inch) multi-grain tortillas
  16. 3/4 cup shredded reduced-fat Monterey jack cheese
  17. 1/4 cup reduced-fat sour cream, optional
  18. Cilantro, for garnish

Instructions

  1. 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.
  2. Quesadillas: Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.
  3. 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.
  4. 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.
  5. 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.
  6. Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.

Nutrition Facts

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

Reviews

Megan Morris
Light brunch side
Christopher Baldwin
I made this along side a chicken fajita quesadilla, which was thick and hearty.  I was disappointed how small and skimpy these looked.  Luckily, you can’t judge a book by its cover as the flavor of these quesadilla was incredible!   I did use regular bacon since I didn’t have any turkey bacon.
Rachel Dennis
Really tasty! The guacamole can almost overpower the quesadilla though if you make too much, but still really good.
George Logan
Exceptional, and easy. My family really enjoyed. Double the batch…only makes 10 small quesadillas, but exceptional. I was making for four, but my teenage son eats for four…smile!
Melody Stuart
AMAZING! saw this yesterday and made it, really good!
Angela Villarreal
Simple and easy and very tasty Next time I will double it because I had to make a second batch
Stephanie Valdez
I made both the quesadilla and guacamole and they were both so awesome! The only thing I changed was adding some grilled chicken to the quesadillas to make it a dinner. I will make this again for sure!
Joseph Leonard
I think it was really good. I served it at party all my guess look it.
Brittany Carney
Just didn’t like it. Didn’t like the blend of flavors.
Adam Mills
Wow! I pulled this recipe last night and just finished eating a plate right now. It was fantastic. I didn’t do the guac because I’m not a big guac fan, but it was just as good with sour cream and salsa. I used my panini press instead of the oven, and that cut the cooking time in half. I’ll be making this again.

 

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