Prep Time: 5 Mins
Cook Time: 5 Mins
Makes: 2 Servings
1/2 cup shredded Mexican cheese blend (2 oz.)
2 whole wheat OR flour tortillas (7-inch)
4 slices Canadian-style bacon (2-1/2 oz.)
4 EGGS, beaten
1. SPRINKLE1/4 cup cheese on one side of each tortilla. TOPeach with 2 bacon slices.
2. COAT large nonstick skillet with cooking spray;heat over medium heat until hot. POUR IN As eggs begin to set, GENTLYPULL 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.
3 SPOON eggs on top of bacon, dividing evenly. FOLD tortillasover filling to cover, pressing gently.
4. CLEANCOAT with cooking spray; heat over medium-low heat until hot. TOAST quesadillas just until cheese is melted, about 1 to 2 minutes per side. CUT into wedges;serve with salsa.
Substitute: 2 thin ham slices can be substituted for the Canadian-style bacon.
Nutrition information per serving (1/2 of recipe):449 calories; 24 g total fat; 10 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 415 mg cholesterol; 1,011 mg sodium; 24 g carbohydrate; 2 g dietary fiber; 30 g protein; 840.0 IU Vitamin A; 121.3 IU Vitamin D; 48.4 mcg folate; 258.8 mg calcium; 3.1 mg iron; 275.4 mg choline.