Bacon And Tomato Quesadullas
- (8 inch) flour tortillas
- 2 cups (8 ounces) shredded Mexican blend cheese
- 1 (14.5 ounce) can Red Gold(R) Petite Diced Tomatoes with Chipotle, drained
- or 1 (14.5 ounce) can Red Gold(R) Petite Diced Tomatoes Mexican Fiesta, drained
- 8 slices bacon, cooked and crumbled
- 1/2 cup chopped fresh basil
- 2 tablespoons vegetable oil
- Sour cream
- Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons RED GOLD(R) PETITE DICED TOMATOES with CHIPOTLE. 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 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
- Cut the quesadilla into 4 wedges and serve with sour cream.
flour tortillas, blend cheese, red gold, red gold, bacon, fresh basil, vegetable oil, sour cream
Taken from www.epicurious.com/recipes/member/views/bacon-and-tomato-quesadullas-50077344 (may not work)