Smoky Bacon, Black Beans and Greens Quesadillas with Pico de Gallo – Rachael Ray

Ingredients

• 6 slices smoky, meaty bacon, chopped, divided
• 1 large yellow or white onion, chopped, divided
• 4 cloves garlic, chopped
• 1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)
• Salt and pepper
• Olive oil or canola oil, for drizzling and brushing
• 2 jalapeños, seeded and chopped, divided
• 1 1/2 teaspoons ground coriander (about half a palmful)
• 1 1/2 teaspoons ground cumin (about half a palmful)
• A pinch of ground cinnamon
• 1 15-ounce can black beans, rinsed
• 1/2 cup finely chopped red onion
• 3 plum tomatoes, chopped
• 2 tablespoons fresh cilantro, finely chopped
• 4 large, 10- to 12-inch whole-wheat tortillas
• 1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)
• Sour cream