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Ingredients
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8 (8 inch) flour tortillas
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2 cups shredded Mexican blend cheese
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1 (10 ounce) can RED GOLD® Petite Diced Tomatoes with Chipotle
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8 slices bacon, cooked and crumbled
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½ cup chopped fresh basil
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2 tablespoons vegetable oil
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Sour cream
Directions
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Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
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Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
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Cut the quesadilla into 4 wedges and serve with sour cream.
Nutrition Facts (per serving)
366 | Calories |
20g | Fat |
31g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 366 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 10g | 48% |
Cholesterol 38mg | 13% |
Sodium 733mg | 32% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 2g | 7% |
Protein 14g | 28% |
Vitamin C 1mg | 1% |
Calcium 33mg | 3% |
Iron 2mg | 10% |
Potassium 134mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.