Directions
SPRINKLE 1/4 cup cheese on one side of each tortilla. TOP each with 2 bacon slices.
COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot. POUR in eggs. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
SPOON eggs on top of bacon, dividing evenly. FOLD tortillas over filling to cover, pressing gently.
CLEAN skillet. COAT with cooking spray; HEAT over medium-low heat until hot. TOAST quesadillas just until cheese is melted, about one to two minutes per side. CUT into wedges; SERVE with salsa.
Ingredients
- 4 large EGGS, beaten
- 1/2 cup shredded Mexican cheese blend (2 oz.)
- 2 whole wheat OR white flour tortillas (7-inch)
- 4 slices Canadian-style bacon (2 1/2 oz.)
- salsa
Tips
Two thin ham slices can be substituted for the Canadian-style bacon.
This recipe is an excellent source of protein, vitamin A and choline, and a good source of vitamin D and folate.
Per serving: 1/2 of recipe
- Calories 399
- Saturated fat 22 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 6 g
- Cholesterol 418 mg
- Sodium 962 mg
- Carbohydrates 20 g
- Fiber 3 g
- Sugar 1 g
- Protein 30 g
- Vitamin A 211 mcg
- Vitamin D 2 mcg
- Folate 51 mcg
- Choline 299 mg
- Calcium 244 mg
- Iron 2 mg
- Potassium 597 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.