1. On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.
2. Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.
3. Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.
Expert Tips: Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat. After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot. Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack. Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.
- 20 g Total Fat
- 10 g Saturated Fat
- 0 g TransFat
- 50 mg Cholesterol
- 740 mg Sodium
- 27 g Total Carbohydrate
- 0 g Dietary Fiber
- 2 g Sugars
- 14 g Protein
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Nutritional Information
- 20 g Total Fat
- 10 g Saturated Fat
- 0 g TransFat
- 50 mg Cholesterol
- 740 mg Sodium
- 27 g Total Carbohydrate
- 0 g Dietary Fiber
- 2 g Sugars
- 14 g Protein
Directions
1. On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.
2. Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.
3. Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.
Expert Tips: Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat. After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot. Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack. Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.