These quesadillas are loaded with lower fat ingredients like turkey bacon, low-fat cheese, and egg substitute so you can have a hearty breakfast without all the calories.
8 ounces fat free egg substitute
4 slices turkey bacon
4 large (burrito size) whole wheat flour tortillas
1/4 cup low fat shredded cheddar cheese
1/2 cup salsa
2 tablespoons chopped fresh cilantro
Heat a large, greased skillet over medium-high heat. Add the egg substitute and cook, stirring occasionally, until the eggs are scrambled and set. Remove the pan from the heat.
Cook the bacon as directed on the package. Crumble the bacon and set aside.
Heat a non-stick skillet over medium-high heat. Add one tortilla at a time and cook for 2 minutes, then flip it over. Fill the tortilla with 1/4th of the egg mixture, 1 slice of bacon, and 1 tablespoon of cheese. Fold the tortilla in half and cook for 1 minute. Repeat with the remaining tortillas and filling.
To serve, place the quesadillas on a plate. Top with salsa and cilantro. Serve hot.
Use a non-stick skillet to cook the quesadillas as it will require minimal oil to keep the quesadillas from sticking.
Try different types of cheese for varied flavors, such as pepper jack or mozzarella.
For extra crispiness, brush or spritz a little oil on the outside of the tortillas before cooking.
For a vegetarian version, omit the turkey bacon and add more vegetables or a meat substitute.
Sprinkle a little extra cheese on the outside of the tortillas for a cheesy, crispy crust.
Egg substitute is a mixture typically made from egg whites, vegetables, or other ingredients. It is used in this recipe to lower the fat content and calories while still providing a similar texture to real eggs.
You can use real eggs if you prefer. Simply scramble and cook 4 large eggs instead of using the egg substitute.
Turkey bacon is a lower-fat alternative to regular bacon, typically made from turkey meat. You can use regular bacon if you prefer, but it will increase the fat and calorie content of the dish.
Add diced jalapenos or a sprinkle of hot sauce to the egg mixture before filling the tortillas for a spicier kick.
Feel free to add ingredients like diced bell peppers, onions, spinach, or avocado for added flavor and nutrition.
Store any leftover quesadillas in an airtight container in the refrigerator for up to 1 day. Reheat in the microwave or oven until heated through. Quesadillas don't last long and will become soggy if stored too long.
You can freeze the quesadillas for up to 2-3 months. Wrap individual quesadillas in plastic wrap and place them in a resealable bag before freezing.
To prevent soggy quesadillas, make sure the cooked ingredients have cooled slightly before assembling the quesadillas. Also, avoid adding too much salsa or wet ingredients.
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reviews & comments
They look good and I will be making them
March 3, 2015
I cheated and used real bacon but everything else was as directed. I'm not usually a big fan of the whole wheat tortillas but they were decent in this type of recipe (don't like them uncooked). I think the only change I might make would be to use a blend of mexican cheese instead of just cheddar.
June 29, 2013
For being so healthy these are pretty tasty!