Quesadilla with bacon, cheese, and jalapeño peppers

Ingredients:

Guacamole

• 1 ripe avocado, halved, peeled and pitted
• 1 small tomato, diced
• 2 green onions, finely chopped
• 1 tbsp freshly squeezed lime juice
• 1-2 tbsp chopped cilantro leaves
• 1 jalapeño, seeded and finely chopped
• 1 small clove of garlic, crushed

Quesadilla

• 4 strips turkey bacon (about 90g)
• 6 green onions, thinly sliced
• 1 jalapeño, seeded and finely chopped
• 1 clove garlic, minced
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 3 multigrain tortillas, 20cm in diameter.
• 3/4 cup shredded reduced-fat Monterey Jack cheese
• 1/4 cup low-fat sour cream (optional)
• Cilantro, for serving

Preparation:

1. Guacamole:

   
   Roughly mash the avocado in a large bowl. Add the tomato, green onion, lime juice, cilantro, jalapeño, and garlic and toss to combine. Cover and refrigerate until ready to serve.

2. Quesadilla:

   
   Preheat oven to 230°C. Spray a large baking sheet with cooking spray.
3. Lightly spray a nonstick skillet with cooking spray and place it over medium-high heat. Add the bacon and cook, stirring occasionally, until golden brown, 3-4 minutes. Transfer the bacon to paper towels to drain. Then break it into pieces and set aside.
4. Add the green onions, jalapeño, garlic, cumin, and cilantro to the same skillet. Cook, stirring frequently, over medium heat until the green onions are softened, 2-3 minutes. Remove from heat.
5. Place the tortillas on a baking sheet; sprinkle half of each tortilla with 1/3 of the cheese, 1/3 of the green onion mixture, and 1/3 of the bacon. Top with the other half. Lightly spray the quesadillas with cooking spray. Bake until golden brown and slightly crisp, 8 to 10 minutes.
6. Cut each quesadilla into 4 pieces and serve with guacamole and sour cream, if using. Sprinkle with cilantro.