Bacon, Tomato, Avocado Quesadilla
4 (10-inch) flour tortillas
2 tbsp. butter, softened
8 slices of sliced or 6 oz. shredded Mexican blend or Colby Jack cheese
8 slices of bacon, crisply cooked and chopped
1 large tomato, seeded and chopped
1 medium avocado, pitted, peeled and sliced
Spread 1 side of each tortilla with 1 ½ tsp of softened butter
Place tortillas, buttered –side down, onto a large chop board. Place 2 slices cheese onto half of each tortilla. Top evenly with bacon, tomato and avocado. Folder each Tortilla in half over filling.
Heat 12-inch skillet over medium heat; place 2 quesadillas into skillet.
Cook, turning once, until golden brown on each side and cheese is melted (5 or 6 Minutes).
Repeat with remaining Quesadillas. Cut each quesadillas into 4 wedges.
Tonight I’m pairing with Oven roasted potatoes and a farm fresh salad.