Pear Bacon Spinach & Pepper Jack Quesadilla

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Pear Bacon Spinach & Pepper Jack Quesadilla

Ingredients

  • 6 10-inch whole grain flour tortillas
  • Butter-flavored pan spray
  • 12 slices pepper jack cheese
  • 3 cups fresh baby spinach
  • 12 slices cooked bacon
  • 1 (15-ounce) can Pacific Northwest Canned Pears, diced, in juice, drained
  • Salsa for serving, optional

Method

Spread the tortillas out on sheet pans lined with parchment paper. Lightly coat one side of each tortilla with pan spray and turn it over. Repeat with the remaining tortillas.

Starting with the cheese slices, layer the remaining ingredients on each tortilla: 1/2 cup spinach, 2 bacon slices and 1/4 cup well-drained diced pears. Fold the tortillas in half and place on a preheated grill. Cook until the cheese has melted and the tortilla is lightly browned. Cut into wedges and serve with salsa, if desired.

Servings

Makes 6 servings

Nutrition

  • Calories: 483.56
  • Fat: 24.15g
  • Saturated Fat: 12.3g
  • Cholesterol: 57.33mg
  • Sodium: 1098.79mg
  • Carbohydrate: 40.16g
  • Dietary Fiber: 6.25g
  • Sugar: 6.52g
  • Protein: 20.36g
  • Vitamin A: 1812.54IU
  • Vitamin C: 4.35mg
  • Calcium: 470.23mg
  • Iron: 3.49mg

Recipe By: Teresa McAdams Westran Middle School, Clinton Hill, MO

Ingredients

  • 24 10-inch whole grain flour tortillas
  • Butter-flavored pan spray
  • 48 slices pepper jack cheese
  • 2 pounds fresh baby spinach
  • 48 slices cooked bacon
  • 1 (#10) can Pacific Northwest Canned Pears, diced, in juice, drained
  • Salsa for serving, optional

Method

Spread the tortillas out on sheet pans lined with parchment paper. Lightly coat one side of each tortilla with pan spray and turn it over. Repeat with the remaining tortillas.

Starting with the cheese slices, layer the remaining ingredients on each tortilla: 1/2 cup spinach, bacon slices and 1/4 cup well-drained diced pears. Fold the tortillas in half and place on a preheated grill. Cook until the cheese has melted and the tortilla is lightly browned. Cut into wedges and serve with salsa, if desired.

Servings

Makes 24 servings

Nutrition

  • Calories: 483.56
  • Fat: 24.15g
  • Saturated Fat: 12.3g
  • Cholesterol: 57.33mg
  • Sodium: 1098.79mg
  • Carbohydrate: 40.16g
  • Dietary Fiber: 6.25g
  • Sugar: 6.52g
  • Protein: 20.36g
  • Vitamin A: 1812.54IU
  • Vitamin C: 4.35mg
  • Calcium: 470.23mg
  • Iron: 3.49mg

Recipe By: Teresa McAdams Westran Middle School, Clinton Hill, MO