Grilled Cheese, Bacon & Chicken Quesadilla
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Fry bacon until browned and a bit crisp. Set aside on paper towel to drain and crumble once cooled.
Spread tortilla with mayonnaise and Dijon mustard.
Finely slice granny smith apple and spread over bottom half of the tortilla.
Place cooked sliced chicken and crumbled bacon on top of apple on tortilla.
Grate cheese and sprinkle over. Fold over and press down.
Heat non-stick skillet over medium high heat. Coat lightly with oil. Grill quesadilla 1 1/2 minutes per side or until lightly browned and cheese is melted.
|Per 135 g serving||Amount|
|Saturated Fat||6 g|
|Per 135 g serving||% Daily Value|