80(ish)--- Brussels Sprouts Quesadilla

There should be nothing shameful about making vegetables really really delicious.  If it involves adding a bit of bacon and cheese?  So be it.  

Fats have a great affect on our satiety, and when used in distributed amounts throughout the day, may actually lead you to consume fewer calories, and fewer processed carbohydrates.

My hubbster said that this was an Irish quesadilla.  I guess all that it was missing was potatoes.  And beer.

Brussels Sprouts Quesadilla
Serves 4

4-10" flour tortillas (bonus points for whole grain- I just happened to have raw tortillas on hand)
1 cup shredded strong white cheese (I used Dubliner)
12-15 Brussels sprouts, trimmed and sliced into 1/8"slices
1 large shallot, sliced thin
1/2 cup uncooked chopped bacon
1/4 cup chicken broth
1/4 cup white wine
2 tsp Dijon mustard
1/4 tsp ground black pepper

In a large nonstick skillet over medium-high heat, cook bacon until crisp.  Drain fat and return bacon to the skillet.  Add shallots and Brussels sprouts and saute over medium heat until softened, 2-3 minutes.  Add chicken broth and white wine, and whisk in Dijon mustard and pepper.  Cook mixture for 6-8 minutes, or until Brussels sprouts are soft.  Remove from heat and set aside.

Place a tortilla in another nonstick skillet over medium heat.  On half of the tortilla sprinkle 2 Tbsp shredded cheese, then add 1/4 of the Brussels sprouts mixture.  Top with additional 2 Tbsp cheese and fold the other half of the tortilla over the filling.  Cook for 1-2 minutes on each side, until cheese is melted and tortilla is lightly browned.  Remove from heat.  Repeat with remaining tortillas and filling.  Slice just prior to serving.

Nutrition Info per 1 quesadilla: 289 calories, 15 g fat, 14 g protein, 21 g carbohydrates, 1.5 g fiber