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Click here to see how it's made.
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Guacamole: Coarsely mash the avocado in a large bowl.
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Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended.
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Cover and chill until ready to serve.
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Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.
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Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat.
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Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes.
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Transfer the bacon to paper towels to drain.
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Crumble and set aside.
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To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander.
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Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes.
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Remove from the heat.
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Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla.
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Fold the unfilled half of each tortilla over the filling.
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Lightly spray the quesadillas with cooking spray.
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Bake until lightly browned and crisp, 8 to 10 minutes.
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Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using.
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Garnish with cilantro.
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Nutritional analysis per serving: 3 wedges with 1/4 cup guacamole and 1 tablespoon sour cream
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Calories 320; Total Fat 18 g; (Sat Fat 6 g, Mono Fat 6 g, Poly Fat 2 g) ; Protein 18 g; Carb 26 g; Fiber 7 g; Cholesterol 32 mg; Sodium 630 mg
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Food Network Kitchens created this lightened-up recipe from a user submission.
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Click here to see the original recipe.
