Zutaten für Egg And Bacon Quesadilla
- Lightly spray nonstick cooking spray
- 8 (6-inch) flour tortillas
- 1 cup shredded Monterey Jack Pepper Cheese
- Mexican Style Corn
- 1 cup cooked, crumbled bacon
- Hardboiled Egg
- 1/4 cup chopped scallions
- Favorite salsa (for serving)
- 4 large eggs
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Zubereitung von Egg And Bacon Quesadilla
- Preheat oven to 425°F (220°C).
- Lightly grease a baking sheet with nonstick cooking spray.
- Place 4 (6-inch) tortillas on the prepared baking sheet.
- Sprinkle half (1/2 cup) of the shredded cheese evenly over the tortillas.
- Distribute 1 cup of cooked, crumbled bacon evenly over the cheese.
- Crack 4 large eggs directly onto the bacon.
- Evenly sprinkle 1/4 cup chopped scallions over the eggs.
- Top with the remaining 1/2 cup shredded cheese and the remaining 4 tortillas.
- Lightly spray the top tortillas with nonstick cooking spray.
- Bake for 6 minutes.
- Carefully flip the quesadillas and bake for another 6-8 minutes, or until golden brown and the cheese is melted and bubbly.
- Remove from oven and let cool slightly before cutting into wedges.
- Serve immediately with your favorite salsa.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
11g
Fat
65g
Carbs
21g
