Ingredients
(8 inch) flour tortillas
2 cups (8 ounces) shredded Mexican blend cheese
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Chipotle, drained
or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes Mexican Fiesta, drained
8 slices bacon, cooked and crumbled
1/2 cup chopped fresh basil
2 tablespoons vegetable oil
Sour cream
Preparation
Layer on half of each tortilla: ¼ cup cheese, 2 tablespoons RED GOLD® PETITE DICED TOMATOES with CHIPOTLE. 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.
