Summer Corn and Bacon Chowder
Pesto-Mozzarella Quesadillas
Ingredients
- 8 slices center-cut bacon
- 1 Tbsp jarred minced garlic
- 6 cups corn kernels (about 6 large ears)
- 1 (32-oz) carton unsalted chicken stock
- 2 cups 2% reduced-fat milk
- 1 (22-oz) pkg refrigerated diced potatoes with onion (such as Simply Potatoes)
- 1 (1-oz) pkg fresh basil, thinly sliced
Instructions
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove with a slotted spoon; drain on paper towels, reserving 2 Tbsp drippings in pan. Crumble bacon.
- Add garlic to hot drippings; cook 30 seconds. Add corn, stock, milk, and potatoes; bring to a boil. Simmer 5 minutes or until thickened. Top with bacon and basil.
Side Dish Ingredients
- 6 fajita-size whole wheat tortillas
- ¼ cup pesto
- 4 oz fresh mozzarella cheese, thinly sliced
- 1 Tbsp olive oil
Side Dish Instructions
- Spread tortillas with pesto; top one side of each tortilla with cheese. Fold tortillas in half, pressing to seal.
- Cook quesadillas, in 3 batches, in 1 tsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side or until browned and cheese is melted. Cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
356
|
197
|
553
|
| Fat (g) | 10 | 13 | 23 |
| Sat. Fat (g) | 4 | 5 | 9 |
| Protein (g) | 17 | 7 | 24 |
| Carb (g) | 54 | 15 | 69 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 486 | 253 | 739 |
Quick & Healthy Meal Plan
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