Bacon Avocado Quesadillas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Chock-full of bacon, mushrooms, tomato, cheese and avocado, these must-try mainstays come from Janet Lipner of Chicago, Illinois. Topped with salsa and sour cream, they're terrific! Ingredients:
8 bacon strips, diced |
1/2 pound fresh mushrooms, sliced |
1 to 2 tablespoons butter, softened |
4 flour tortillas (8 inches) |
2 cups (8 ounces) shredded colby-monterey jack cheese |
1 medium tomato, chopped |
1 ripe avocado, peeled and sliced |
sour cream and salsa, optional |
Directions:
1. In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. saute mushrooms in the drippings.
2. Spread butter over one side of each tortilla. Place two tortillas, buttered side down, on a griddle or skillet. Top with bacon, mushrooms, cheese, tomato and avocado. Cover with remaining tortillas, buttered side up.
3. Cook over low heat for 1-2 minutes or until golden brown. Turn and cook 1-2 minutes longer or until the cheese is melted. Cut into wedges. Serve with sour cream and salsa if desired. Yield: 2-4 servings.
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