Brussels Sprouts Quesadilla

• 1/2 cups Uncooked Bacon, Chopped
• 1 whole Large Shallot, Sliced
• 15 whole Brussels Sprouts, Stemmed And Sliced Thin
• 1/4 cups Chicken Broth
• 1/4 cups White Wine
• 2 teaspoons Dijon Mustard
• 1/4 teaspoons Black Pepper
• 4 whole 10" Flour Tortillas (whole Grain Preferred)
• 1 cup Shredded Strong White Cheese (I Used Dubliner)

1. In a large non-stick skillet over medium-high heat, cook bacon until crisp.
2. Drain out the fat and return bacon to the skillet.
3. Add shallots and Brussels sprouts and saute over medium heat until softened, 2-3 minutes.
4. Add chicken broth and white wine and whisk in the Dijon mustard and pepper.
5. Cook mixture for 6-8 minutes, or until Brussels sprouts are soft.
6. Remove from heat and set aside.
7. Place a tortilla in another non-stick skillet over medium heat.
8. On half of the tortilla sprinkle 2 tablespoons of the shredded cheese, then add 1/4 of the Brussels sprouts mixture.
9. Top with an additional 2 tablespoons of cheese and fold the other half of the tortilla over the filling.
10. Cook for 1-2 minutes on each side, until cheese is melted and tortilla is lightly browned.
11. Remove tortilla from the skillet.
12. Repeat with remaining tortillas and filling.
13. Slice just prior to serving.
14. Nutrition info per 1 quesadilla: 289 calories, 15 g fat, 14 g protein, 21 g carbohydrates, 1.5 g fiber

bacon, shallot, brussels, chicken broth, white wine, dijon mustard, black pepper, flour tortillas, white cheese

Taken from tastykitchen.com/recipes/main-courses/brussels-sprouts-quesadilla/ (may not work)