Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, March/April 2013

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 Facts

2 quesadillas
376 calories; protein 20.5g; carbohydrates 57.7g; dietary fiber 9.2g; sugars 4.3g; fat 12.4g; saturated fat 6.5g; cholesterol 32.1mg; vitamin a iu 2423.3IU; vitamin c 14.1mg; folate 59.4mcg; calcium 285.4mg; iron 3.9mg; magnesium 92.2mg; potassium 618.6mg; sodium 766.2mg; thiamin 0.3mg.

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

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