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Brussels, Bacon + Bean Quesadillas

5 from 2 votes
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  • 4 slices bacon, chopped
  • 2 garlic cloves, minced
  • 1/2 pound brussels sprouts, stems removed and sliced
  • 1 cup cannellini beans, if canned, drained and rinsed
  • 6 ounces smoked mozzarella cheese, freshly grated
  • 4 multigrain or whole wheat, (8-inch) tortillas
  • olive oil or butter for crisping up the tortillas

homemade blue cheese dip

  • 1/3 cup plain greek yogurt
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces blue cheese, crumbled


  • Heat a large skillet over medium heat and add bacon. Once the fat has rendered and the bacon begins to crisp, stir in the sliced brussels and cook until they are soft, about 5 to 6 minutes. Stir in the garlic and the beans and cook for another minute. Turn off the heat.
  • Heat a large electric griddle or skillet (or even the same skillet, just empty it) over medium-low heat. To assemble the quesadillas, add a little smoked mozzarella on one side of each tortilla then cover evenly with the bacon brussels mixture. Top both with the remaining cheese and tortilla. Add a little olive oil or butter to the skillet and place the tortilla in once it’s melted. Cook until the outsides are golden brown and crisp and the cheese has melted, about 3 minutes per side.

homemade blue cheese dip

  • Whisk together the yogurt, mayo, honey, salt and pepper in a large bowl. Add in almost all of the crumbled blue cheese, then spoon the dip into a bowl. Top it with the remaining crumbled cheese.

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