Breakfast Quesadilla

• servings: 6 servings
• active time: 15 minutes
• total time: 31 minutes

Ingredients

nonstick cooking spray 1 1

canned green chiles 1/4 cup 1/4 cup

eggs (beaten) 4 4

black pepper 1/4 tsp 1 g

10-inch whole wheat flour tortillas 2 2

reduced fat cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack (reduced fat) 1 1/2 cup 355 g

turkey bacon (cooked crisp and crumbled) 4 slice 4 slice

Directions

Coat a small skillet lightly with cooking spray.

Saute green chiles over medium-low heat for 1-2 minutes. Add beaten eggs and cook, stirring, until scrambled and set. Season with pepper.

Coat a second, large skillet lightly with cooking spray. Place one tortilla in the skillet and cook over medium heat until air bubbles begin to form, about 1 minute. Flip tortilla over and cook for 1 minutes more (do not let tortilla get crispy).

Spread half the cheese evenly over the tortilla, covering to the edges.

Reduce heat to low. Quickly arrange half the cooked bacon and half the egg mixture over the cheese. Cook until the cheese starts to melt, about 1 minute.

Fold tortilla in half to create a half-moon shape. Flip folded tortilla over and cook until it is lightly toasted and the cheese filling is completely melted, 1-2 minutes.

Transfer quesadilla to a cutting board. Recoat the skillet with cooking spray, and repeat with the second tortilla and remaining cheese, bacon, and egg mixture.

Cut each quesadilla into 3 wedges and serve immediately with fresh salsa.

Nutrition

• Serving Size: 1 wedge
• Calories: 160
• Total Fat: 10g
• Saturated Fat: 4.2g
• Trans Fat: 0g
• Cholesterol: 140mg
• Sodium: 460mg
• Total Carbohydrate: 8g
• Dietary Fiber: 5g
• Total Sugars: 1g
• Protein: 14g