Canadian Bacon-and-Cheese Quesadillas with Arugula Salad

Canadian Bacon-and-Cheese Quesadillas with Arugula Salad
The recipe Canadian Bacon-and-Cheese Quesadillas with Arugula Salad could satisfy your Mexican craving in roughly 45 minutes. This recipe serves 4. One portion of this dish contains around 10g of protein, 9g of fat, and a total of 345 calories. Only a few people really liked this hor d'oeuvre. If you have arugula, canadian bacon, mozzarella cheese, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 40
Equipment you will use
OvenOven
2
Coat 2 large baking sheets with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
Equipment you will use
Baking SheetBaking Sheet
3
Place 2 tortillas on each baking sheet. Divide 4 slices of Canadian bacon and cheese among tortillas.
Ingredients you will need
Canadian BaconCanadian Bacon
TortillaTortilla
CheeseCheese
Equipment you will use
Baking SheetBaking Sheet
4
Sprinkle each tortilla with 3 tablespoons bell pepper. Top with remaining tortillas.
Ingredients you will need
Bell PepperBell Pepper
TortillaTortilla
5
Bake at 400 for 6 minutes, or until cheese melts. Toss 4 cups arugula with 1 tablespoon vinaigrette.
Ingredients you will need
VinaigretteVinaigrette
ArugulaArugula
CheeseCheese
Equipment you will use
OvenOven
6
Cut quesadillas into 4 wedges, and sprinkle with remaining bell pepper.
Ingredients you will need
Bell PepperBell Pepper
7
Serve quesadillas with arugula salad.
Ingredients you will need
ArugulaArugula

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Lemelson Meyer Vineyard Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.
Lemelson Meyer Vineyard Pinot Noir
Lemelson Meyer Vineyard Pinot Noir
The 2014 Meyer combines fruit picked at both the beginning and end of harvest to produce a spicy, aromatic wine that combines red cherry and plum with woodsmoke, tarragon, potpourri, and crème brulee. The palate is fresh and lithe, with dark spice carried by loads of red fruit to a long, delicately balanced finish. This is a young wine that will gain in weight over the next year and age gracefully for 10+ years.
DifficultyMedium
Ready In45 m.
Servings4
Health Score26
CuisinesMexican
Dish TypesSide Dish
Magazine