Bacon Chard Quesadillas

Bacon Chard Quesadillas

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  • Each serving
  • 330 cal
  • 17g fat (7g sat)
  • 30mg chol
  • 860mg sodium
  • 35g carb
  • 6g fiber
  • 16g protein


  • 1 tablespoon high-heat oil
  • 1/2 onion, sliced
  • 1 red bell pepper – halved, seeded and thinly sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 bunch Swiss chard – rinsed, tough stems removed and leaves chopped
  • Salt and pepper, to taste
  • 1/2 cup shredded fontina or provolone cheese
  • 1/2 cup shredded pepper jack cheese
  • 8 (6-inch) corn or flour tortillas
  • 4 slices cooked bacon, crumbled


Heat oil in a large, heavy skillet over medium-high heat. Cook onions and bell peppers until soft, about 5 minutes. Stir in garlic, cumin and oregano.

Add chard to the skillet, cover and reduce heat to low. Steam chard until wilted, about 5 minutes. Uncover and cook until remaining liquid has evaporated, 2 to 3 minutes. Season with salt and pepper. Remove chard mixture from skillet.

Combine cheeses in a small bowl. Set aside.

Place 1 tortilla in the skillet over medium heat. Sprinkle with 1/4 cup cheese, 1/4 of the chard mixture and 1/4 of the crumbled bacon; top with a second tortilla. Cook until golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining tortillas, cheese, chard mixture and bacon. Cut into wedges and serve.

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