Brussels Sprout, Bacon, and Bean Quesadilla

You guys know my stance on quesadillas. I love them, and would pretty much eat them every night if I could (see my previous post on them). Today’s post is a slight break from my streak of healthy Wednesday posts, but I promise, it’s worth it for this delicious quesadilla. Plus, it’s on a whole wheat tortilla, so it’s healthy, right???

baconbrusselquesadilla4
Recipe adapted from here.

Ingredients (serves 2)
4 slices bacon, chopped
2 garlic cloves, minced
1/2 pound brussels spouts, chopped (I bought the pre-chopped ones at Trader Joe’s and chopped them a bit more)
1 cup cannellini beans, drained and rinsed
6 ounces mozzarella cheese, grated
4 whole wheat tortillas
Olive oil

1. To get started, cook the bacon in a large skillet. Once it starts to turn crispy, add the brussels sprouts and cook for 5 to 10 minutes until they get soft. Add the garlic and beans, and continue cooking for another minute. Remove from heat.

baconbrusselquesadilla1

2. In a second large skillet (or empty the previous one if you only have one), put a tablespoon or two of olive oil in the pan. Warm over medium-low heat. Once warm, place one tortilla in the bottom of the pan. Place a layer of cheese on top of the tortilla, then half of the veggie and bacon mixture. Then do another layer of cheese, and finish with another tortilla. Now cook each side for 3-5 minutes, until it starts to get crispy. Once the first quesadilla is done, repeat with the second.

baconbrusselquesadilla2 baconbrusselquesadilla3

3. Serve warm. You can top with salsa if you want some extra flavor, but this “dilla” (as we call at in our house) has enough flavor on its own!

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