| 2 slc lean bacon sliced 12 pieces | | 2 x flour tortilla shells - (8" dia) | | Softened butter as needed for | | lightly spreading on tortilla shells | | 1 tbl Pico De Gallo (see recipe) | | 1/4 cup shredded Colby/Monterey Jack Cheese | | Sour Cream for serving | | Guacamole for serving | | Picante Sauce for serving" |
| | Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. | | Spread butter lightly on one side of the flour tortilla shell. Place buttered-side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo , and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered-side up. | | Cook for about one to two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned. | | Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream , and picante sauce . | | This recipe yields 1 serving. |
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