Broccoli & Pancetta Quesadilla

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2 servings

TIP: Feel free to change up the ingredients to your own or your family’s liking. Tortillas, veggies, spices, cheese, meat or no meat…you’re there!

2 large (approx. 9” diameter) whole wheat tortillas
4 oz pancetta, diced (I buy at Trader Joe’s; ok to use regular diced bacon if preferred)
¼ small red onion, sliced thinly
1 small jalapeno, seeded & thinly sliced (optional for more heat)
1 fresh ear sweet corn kernels (removed from cob)
2 Tbsp white wine (or water)
1 cup broccoli florets, blanched & drained
1 cup shredded pepper jack cheese
Sour cream and/or salsa for garnish

Preheat oven to 375 degrees F.

Sauté diced pancetta in a skillet over medium-high heat. NOTE: If you are using regular bacon, you may need to remove some of the fat before proceeding or it may be too greasy. Once it starts to melt & before it is crisp, add red onion, jalapeno (if using) and sweet corn kernels. Stir and cook together until pancetta is crisp and veggies are slightly tender. Deglaze the pan by adding the white wine (this adds flavor by picking up caramelization from the meat)…simmer until liquid is absorbed into the mixture.

Lay 1 tortilla on a sheet pan and spread about 2/3 of the pancetta mixture on top. Scatter the broccoli and about 2/3 of the shredded cheese over this mixture. Layer the 2nd tortilla; spread the rest of the pancetta mixture and the remaining cheese on top.

Bake in the preheated oven until cheese starts to bubble & turn golden brown, about 10-13 minutes. Remove from oven, cut in halves or quarters and divide between 2 plates. Serve with sour cream and/or salsa. A side salad will round out this meal nicely.

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