1/4 c Green chilis (canned)
4 eggs (beaten)
1/4 tsp black pepper
2 (10-inch) Whole Wheat Flour tortillas
1 1/2 c Mexican blend, Monterey Jack, Pepper Jack or Reduced Fat Cheddar cheese (shredded)
4 slices turkey bacon
Coat a small skillet lightly with cooking spray.
Saute green chilis over medium-low heat for 1-2 minutes. Add beaten eggs and cook, stirring until eggs are scrambled and set. Season with pepper.
Coat a second, large skillet lightly with cooking spray. Place one tortilla in the skillet and cook over medium heat until air bubbles begin to form. (About 1 minute) Flip tortilla over and cook for 1 minute more. (NOTE: Do NOT let tortilla get crispy.)
Spread half the cheese evenly over the tortilla, covering to the edges.
Reduce heat to low. Quickly arrange half the cooked bacon and half the egg mixture over the cheese. Cook until the cheese starts to melt, about 1 minute.
Fold tortilla in half to create a half-moon shape. Flip folded tortilla over and cook until it is lightly toasted and the cheese filling is completely melted.
Transfer quesadilla to a cutting board. Recoat the skillet with cooking spray, and repeat with the second tortilla and remaining cheese, bacon and egg mixture.
Cut each quesadilla into 3 wedges and serve immediately with fresh salsa.