ฺbaked chicken and cheese quesadillas served with salsa and guacamole on stone plate. Premium Photo

INGREDIENTS:

½ cup (2 oz) shredded Mexican cheese blend

4 (7 inch) whole wheat or flour tortillas

4 slices Canadian-style bacon (2½ oz)

4 eggs, beaten

Salsa

 DIRECTIONS:

  • Plug the quesadilla maker into an electrical outlet and allow it to heat up The Red Power light will turn on.
  • Sprinkle ¼ cup cheese on one side of each tortilla. Top each with 2 bacon slices.
  • Coat a large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in eggs and cook scrambled until thickened and no visible liquid egg remains. Do not stir constantly.
  • Spoon eggs on top of bacon, dividing evenly and top with remaining tortillas.
  • Following the cooking instructions on page 4 of this manual, cook until tortillas are crisp
  • and the cheese is melted about 2 to 3 minutes. Cut into wedges and serve immediately.