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.
8 (8 inch) flour tortillas
2 cups (8 ounces) shredded Mexican blend cheese
1 (10 ounce) can Red Gold® Petite Diced Tomatoes with Chipotle, drained
8 slices bacon, cooked and crumbled
1/2 cup chopped fresh basil
2 tablespoons vegetable oil
How to Make It
Layer on half of each tortilla: ¼ 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 ½ minutes on each side until cheese is melted and tortilla is lightly browned.
Cut the quesadilla into 4 wedges and serve with sour cream.
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