Tuesday, January 5, 2010

Chile, Cheese and Bacon Quesadillas


8 slices bacon
1 package (11 oz) Old El PasoR flour tortillas for burritos (8 inch; 8
tortillas)
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (4.5 oz) Old El PasoR chopped green chiles, undrained
1 can (2.25 oz) sliced ripe olives, drained
2 tablespoons finely chopped red onion, if desired
Cherry tomatoes or pitted large ripe olives, if desired

Make It:
1. Heat closed medium-size contact grill for 5 minutes. Place bacon
crosswise on grill. Close grill. Grill 5 to 6 minutes or until crisp. Remove
from grill; drain on paper towels. Scrape drippings from grill. Coarsely
chop bacon.
2. Sprinkle 4 tortillas with cheese. Top each with bacon, chiles, sliced
olives, onion and remaining tortillas; press lightly.
3. Place 1 quesadilla at a time on grill. Close grill. Grill 2 to 4 minutes
or until light golden brown and cheese is melted. Cut each quesadilla into 4
wedges. Attach tomato or whole olive to top of each wedge with decorative
toothpick.

Source: http://www.bettycrocker.com/

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