Time
20 min
Serving
8 persons
Calories
366
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
- flour tortillas: 8 piece (8 inch)
- Mexican blend cheese: 2 cups (shredded)
- RED GOLD® Petite Diced Tomatoes with Chipotle: 1 can (10 ounce can)
- slices bacon, cooked and crumbled: 8 piece
- fresh basil: 0.5 cup (chopped)
- vegetable oil: 2 Tbsp
- sour cream:
Metric Conversion
Stages of cooking
-
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.
