It's like a Mexican version of a BLT! You choose whether you want it smoky or zesty by the flavor of petite diced tomatoes you use. Crispy bacon and fresh basil add a new variation to the classic quesadilla. A perfect party finger food or quick snack.
Ingredients
- 8 flours tortillas , 8 inch
- 2 cups shredded Mexican blend cheese
- 1 can RED GOLD® Petite Diced Tomatoes with Chipotle , 10 ounce
- 8 slices bacon , cooked and crumbled
- 0.5 cups chopped fresh basil
- 2 tablespoons vegetable oil
- Sour cream
Instructions
-
1
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.
-
2
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.
-
3
Cut the quesadilla into 4 wedges and serve with sour cream.
Nutrition Facts
Per serving
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