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    • 4 strips Turkey bacon


    • 1 tbsp Cilantro, leaves
    • 1 Cilantro
    • 1/4 tsp Coriander, ground
    • 1 Garlic clove, small
    • 1 Garlic clove
    • 8 Green onion
    • 1 Hass avocado, ripe
    • 2 Jalapeno
    • 1 Tomato, small


    • 1 tbsp Lime juice, fresh

    Baking & Spices

    • 1 Salt

    Nuts & Seeds

    • 1/4 tsp Cumin, ground

    Bread & Baked Goods

    • 3 (8-inch) multi-grain tortillas, multi-grain


    • 3/4 cup Monterey jack cheese, reduced-fat
    • 1/4 cup Sour cream, reduced-fat

    Bacon Jack and Jalapeno Quesadillas

    • Debbie Carlson

      Bacon, Jack and Jalapeno Quesadillas - YUM!! 'Food Network Kitchen slimmed down classic bacon-jack quesadillas, without sacrificing that satisfying, ooey-gooey texture. Turkey bacon and reduced-fat cheese make these snacks irresistible and good for you.' Bacon Jack and Jalapeno Quesadillas from

    • Kristen Stephenson

      Get this all-star, easy-to-follow Food Network Bacon Jack and Jalapeno Quesadillas recipe from Food Network Kitchens.

    • Brenda Fritzler

      Bacon Jack and Jalapeno Quesadillas Food Network Kitchens swapped in turkey bacon and reduced-fat jack cheese to make these Tex-Mex snacks irresistible and good for you.

    • Amanda Ornelas

      Bacon Jack and Jalapeno Quesadillas Recipe : Food Network Kitchens : Food Network -

    • Terry Shelton

      Bacon, Jack, and Jalapeno Quesadillas. Healthy Appetizer Recipes. Food Network

    • Christopher Vesta

      Bacon Jack & Jalapeño Quesadillas - Food Network Kitchens

    • Heather McCord

      Bacon Jack and Jalapeno Quesadillas Ingredients Guacamole: 1 ripe Hass avocado, halved, seeded and peeled 1 small tomato, diced 2 scallions, finely chopped 1 tablespoon fresh lime juice 1 to 2 tablespoons chopped cilantro leaves 1 jalapeno, seeded and minced 1 small garlic clove, minced Salt, to taste Quesadillas: 4 strips turkey bacon (about 3 ounces) 6 scallions,(white and green parts) thinly sliced 1 jalapeno, seeded and minced 1 garlic clove, minced 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 3 (8-inch) multi-grain tortillas 3/4 cup shredded reduced-fat Monterey jack cheese 1/4 cup reduced-fat sour cream, optional Cilantro, for garnish Directions Click here to see how it's made. Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve. Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray. Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside. To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat. Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes. Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro. Copyright 2009 Television Food Network, G.P. All rights reserved Nutritional analysis per serving: 3 wedges with 1/4 cup guacamole and 1 tablespoon sour cream Calories 320; Total Fat 18 g; (Sat Fat 6 g, Mono Fat 6 g, Poly Fat 2 g) ; Protein 18 g; Carb 26 g; Fiber 7 g; Cholesterol 32 mg; Sodium 630 mg Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

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