Bacon and Tomato Quesadillas
It’s like a Mexican version of a BLT! Crispy bacon and fresh basil add a tasty new variation to the classic quesadilla.
8 (8 inch) flour tortillas2 cups (8 ounces) shredded Mexican blend cheese1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes 14.5 oz, drained8 slices bacon, cooked and crumbled1/2 cup chopped fresh basil2 tablespoons vegetable oilSour cream
- Layer on half of each tortilla: ¼ cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
- Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 ½ minutes on each side until cheese is melted and tortilla is lightly browned.
- Cut the quesadilla into 4 wedges and serve with sour cream.