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Bacon Chard Quesadillas

March/April 2013

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Whole-wheat tortillas are filled with smoky bacon, earthy chard and zesty Monterey Jack cheese in this quick, healthy quesadilla recipe that you can cook all in one skillet.


Bacon Chard Quesadillas Recipe

Makes: 4 servings, 2 quesadillas each

Active Time:

Total Time:

Ingredients

  • 4 slices center-cut bacon, chopped
  • 1 small red onion, halved and thinly sliced (about 3/4 cup)
  • 4 cups chopped chard leaves (from 1 bunch)
  • 1/2 teaspoon freshly ground pepper
  • 1 15-ounce can black beans, rinsed
  • 8 6-inch whole-wheat tortillas
  • 1 cup shredded Pepper Jack cheese

Preparation

  1. Cook bacon in a large nonstick skillet over medium-high heat, stirring often, until crisp, 2 to 3 minutes. Reduce heat to medium, add onion and cook, stirring, until softened, about 2 minutes. Add chard and pepper; cook, stirring, until wilted, 1 to 2 minutes. Add beans and coarsely mash; stir to combine. Remove from heat.
  2. Place tortillas on a work surface. Spread a generous 1/4 cup filling and 2 tablespoons cheese on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  3. Wipe out the pan and return to medium heat. Add 4 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a platter and tent with foil to keep warm. Reduce heat to medium-low and cook the remaining quesadillas.

Nutrition

Per serving: 348 calories; 12 g fat (6 g sat, 4 g mono); 32 mg cholesterol; 50 g carbohydrates; 0 g added sugars; 19 g protein; 9 g fiber; 700 mg sodium; 618 mg potassium.

Nutrition Bonus: Vitamin A (42% daily value), Calcium (28% dv), Iron (22% dv), Magnesium (20% dv), Folate & Potassium (18% dv), Zinc (17% dv), Vitamin C (15% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1/2 vegetable, 1 lean meat, 1 medium fat meat, 1/2 fat


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Recipe Categories

Type of Dish
Main dish, meat
Ethnic/Regional
American
Mexican
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
March/April 2013

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