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Ingredients
- 2 slc lean bacon sliced 1/2" pcs
- 2 x flour tortilla shells - (8" dia) Softened butter as needed for lightly spreading on tortilla shells
- 1 Tbsp. Pico De Gallo (see recipe)
- 1/4 c. shredded Colby/Monterey Jack Cheese Lowfat sour cream for serving Guacamole for serving Picante Sauce for serving
Directions
- Slice bacon and fry till bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside.
- Spread butter lightly on one side of the flour tortilla shell. Place buttered-side of shell down, into a non-stick fry pan which has been preheated on medium heat. Sprinkle 2 Tbsp. of bacon over entire shell, then add in 1 Tbsp. Pico de gallo, and 1/4 c. shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered-side up.
- Cook for about one to two min just long sufficient to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned.
- Remove quesadilla and place on a serving dish and cut into individual triangle serving pcs. Serve quesadillas with your favorite guacamole lowfat sour cream, and picante sauce.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 102g | |
| Calories 382 | |
| Calories from Fat 315 | 82% |
| Total Fat 35.19g | 44% |
| Saturated Fat 14.41g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 729mg | 30% |
| Potassium 157mg | 4% |
| Total Carbs 2.61g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.15g | 1% |
| Protein 13.44g | 22% |
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