Brussels Sprouts Quesadilla

In a large non-stick skillet over medium-high heat, cook bacon until crisp. Drain out the 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 the 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 non-stick skillet over medium heat. On half of the tortilla sprinkle 2 tablespoons of the shredded cheese, then add 1/4 of the Brussels sprouts mixture. Top with an additional 2 tablespoons of 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 tortilla from the skillet. 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