- 8 (8 inch) flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 (10 ounce) can RED GOLD® Petite Diced Tomatoes with Chipotle
- 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 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 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.
05/24/2018
recipepes.com
Bacon and Tomato Quesadillas, recipe
PT15M
PT1H
5
455 calories