Smoky Bacon, Black Beans and Greens Quesadillas with Pico de Gallo

by Rachael Ray Show Staff 9:00 AM, March 30, 2016

Aired March 30, 2016

Serves 4

6 slices smoky, meaty bacon, chopped, divided
1 large yellow or white onion, chopped, divided
4 cloves garlic, chopped
1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)
Salt and pepper
Olive oil or canola oil, for drizzling and brushing
2 jalapeños, seeded and chopped, divided
1 1/2 teaspoons ground coriander (about half a palmful)
1 1/2 teaspoons ground cumin (about half a palmful)
A pinch of ground cinnamon
1 15-ounce can black beans, rinsed
1/2 cup finely chopped red onion
3 plum tomatoes, chopped
2 tablespoons fresh cilantro, finely chopped
4 large, 10- to 12-inch whole-wheat tortillas
1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)
Sour cream


In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2-3 minutes. Add the greens and stir until wilted, 3-4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.

In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic, and half the jalapeño; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.

For the pico de gallo, in a medium bowl, mix the remaining jalapeño, the red onion, tomatoes and cilantro; season with salt.

Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2-3 minutes per side. Repeat with the remaining tortillas and fillings.

Cut the quesadillas into quarters and top with the pico and sour cream.

This recipe was featured in the September 2015 issue of Every Day with Rachael Ray magazine.

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