| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Posted |
2 |
Servings |
INGREDIENTS
| 2 |
|
Flour Tortilla; 10" Size |
| 2 |
tb |
Butter; Softened |
| 1/3 |
c |
Monterey Jack Cheese; Shredded |
| 1/3 |
c |
Cheddar Cheese; Shredded |
| 1/2 |
md |
Tomato; Chopped |
| 2 |
ts |
Onion; Diced |
| 1 |
ts |
Jalapeno; Diced |
| 1 |
sl |
Bacon; Cooked |
| 1/4 |
ts |
Fresh Cilantro; Finely Chopped |
| 1 |
ds |
Salt |
|
|
Sour Cream |
|
|
Guacamole |
|
|
Salsa |
INSTRUCTIONS
Heat a large frying pan over medium heat. Spread half of the butter on one
side of each tortilla. Put tortilla, butter side down, in the hot pan.
Spread the cheeses evenly onto the center of the tortilla in the pan.
Sprinkle the tomato, onion and jalapeno over the cheese. Crumble the bacon
and sprinkle it over the other ingredients. Sprinkle the cilantro and dash
of salt over the other ingredients. Top with the remaining tortilla,
buttered side up. When the bottom tortilla has browned, flip the quesadilla
over and grill the other side. Remove from pan and cut into 6 slices, using
pizza cutter.
Recipe by: Top Secret Restaurant Recipes by Todd WIlbur
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May
11, 1998
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