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avocado tomato scallions lime juice cilantro jalapeno garlic salt turkey bacon jalapeno garlic ground cumin ground coriander multi-grain tortillas cheese sour cream cilantro
Viewed: 51 - Published at: 4 years agoIngredients
- 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
Method
- Click here to see how it's made.
- 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.
- 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.
- Nutritional analysis per serving: 3 wedges with 1/4 cup guacamole and 1 tablespoon sour cream
- Calories 320; Total Fat 18 g; (Sat Fat 6 g, Mono Fat 6 g, Poly Fat 2 g) ; Protein 18 g; Carb 26 g; Fiber 7 g; Cholesterol 32 mg; Sodium 630 mg
- Food Network Kitchens created this lightened-up recipe from a user submission.
- Click here to see the original recipe.
