Barbecue Bacon and Pineapple Quesadillas
Print Recipe
Sweet meets smoky meets cheesy!
Course Mains & Entrees
Cuisine American, Tex Mex
Keyword bacon, lunch, mozzarella, pineapple
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Servings 4 servings
Calories 730
Author Laurie McNamara
- 8 ounces bacon diced and cooked until crispy
- 4 ounces mozzarella cheese grated
- 4 tortillas 6 or 8-inches
- 1/2 cup diced fresh pineapple
- 1/2 red onion thinly sliced
- 4 tablespoons Homemade Barbecue Sauce plus more for dipping
Preheated an 8 inch skillet over moderate heat.
Once hot add in diced bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate.
Spray a preheated griddle or 10 inch skillet with your Misto or cooking spray.
Lay a tortilla down and top with Mozzarella, slice pineapple, cooked bacon and red onion. Lightly drizzle with a tablespoon of barbecue sauce.
Once the cheese is melted, use a spatula to fold the quesadilla in half and cook for another minute.
Remove the quesadilla to a cutting board to cool slightly before cutting it into wedges.
Serve it with a small dish of barbecue sauce on the side to dunk!
Serving: 1g | Calories: 730kcal | Carbohydrates: 27g | Protein: 9g | Fat: 65g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 76mg | Sodium: 649mg | Potassium: 151mg | Fiber: 1g | Sugar: 10g | Vitamin A: 243IU | Vitamin C: 11mg | Calcium: 187mg | Iron: 1mg