Bacon and Green Chile Quesadillas

Time: 35 minutes

2 strips thick-cut bacon (3 ounces total), cut crosswise into ¼-inch-wide strips 2 small poblano chiles (or 1 large red bell pepper), seeded, cut into ¼-inch-wide slices

1 small white onion,

chopped

½ cup fresh or frozen corn

kernels

½ teaspoon salt

¼ teaspoon oregano Expeller-pressed canola oil,

safflower or sunflower oil 8 homestyle corn tortillas About 2 cups shredded Mexican-style or Chihuahua cheese Chopped fresh cilantro

Instructions: Cook bacon in a large cast-iron skillet over medium heat until golden. Add poblanos and onion. Cook and stir until onion is golden, about 8minutes. Stir in corn, salt and oregano. Cook and stir, 2minutes. Scoop out onto a plate.

Wipe skillet clean and set over mediumheat. Add a thin film of oil. Place 1 tortilla in pan and top with about ¼ cup cheese and 1⁄ of the

8 baconmixture. Gently fold tortilla in half and slide to one side of pan. Add another tortilla and repeat, topping and folding it. Cook until bottomis crispy and cheese is melty, about 3minutes. Transfer to a serving plate. Repeat to fill and cook all the tortillas. (Quesadillas can be popped into a 200-degree oven to stay warm.)

Serve quesadillas with the soup, or on their own, while hot. Sprinkle with cilantro. Pass salsa.

Nutrition per serving: 213 calories, 13 g fat, 6 g saturated fat, 34 mg cholesterol, 17 g carbohydrates, 3 g sugar, 9 g protein, 385 mg sodium, 2 g fiber

Makes 8 quesadillas