| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings, guacamole: 1 cup |
Ingredients
- 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
- 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
Instructions
- 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.
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
Light brunch side
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.
Really tasty! The guacamole can almost overpower the quesadilla though if you make too much, but still really good.
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!
AMAZING! saw this yesterday and made it, really good!
Simple and easy and very tasty Next time I will double it because I had to make a second batch
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!
I think it was really good. I served it at party all my guess look it.
Just didn’t like it. Didn’t like the blend of flavors.
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.