Bacon Jalapeno Quesadillas

• 2 strips Bacon
• 8 slices Thin, Of Fresh Jalapeno
• 2 teaspoons Butter, Divided Use
• 2 whole Taco Size Flour Tortillas
• 13 cups Packed, Pepperjack Cheese
• 2 Tablespoons Sour Cream, Light Works Well
• 1/2 teaspoons Sriracha
• 1/4 teaspoons Sugar
• 18 teaspoons Cayenne Pepper
• 18 teaspoons Garlic Powder
• 18 teaspoons Onion Powder
• 18 teaspoons Or Squirt, Lemon Juice

1. Fry the bacon in a large skillet over medium heat until crisp.
2. Then remove it from the skillet to a paper towel lined plate.
3. Remove the excess grease from the skillet but dont totally wipe out the pan.
4. Set the pan aside; youll use it later.
5. When bacon is cooled, chop it and set it aside.
6. Mix the sour cream and the rest of the dipping sauce ingredients in a small bowl.
7. Set aside to let the flavors meld and get nice and creamy.
8. In a very small pan (not the one with the bacon grease) over medium heat, saute the sliced jalapenos in half of the butter until slightly softened.
9. Set aside.
10. Take the two tortillas and lay them side by side on your work surface.
11. Put half of the quesadilla ingredients (bacon, cheese and jalapenos) on half of each tortilla.
12. Gently fold the other side over to create two half moon shapes.
13. Put the remaining half of the butter in the bacon pan (if it looks like theres enough grease dont add the butter) and heat on medium heat.
14. Add the tortillas cheese side down.
15. When brown, carefully flip them from the open side so you dont lose stuff.
16. Brown the other side then serve with the sauce alongside.
17. It was yummy!

bacon, jalapeno, butter, flour tortillas, pepperjack cheese, sour cream, sriracha, sugar, cayenne pepper, garlic, onion, squirt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/bacon-jalapeno-quesadillas/ (may not work)