TOMATO & BACON QUESADILLA

By curly

Ingredients

• 8 flour tortillas (8-inch each)
• 8 ounces shredded Mexican-blend cheese (2 cups)
• 1 can (14.5 oz) Hunt’s Petite Diced tomatoes, drained
• 8 bacon slices, cooked and crumbled
• 1/2 cup loosely packed chopped fresh basil (optional)
• 2 Tbsps vegetable oil, divided

Preparation

Step 1

Place the following on one half of each tortilla: ¼ cup cheese, 2 Tbsps tomatoes, 1 Tbsp bacon, and 1 Tbsp basil, if desired. Fold each tortilla in half to form a half-circle.

Coat a large skillet lightly with oil; heat over medium-low heat. Cook each tortilla on both sides until golden brown and cheese melts.

Cut each quesadilla into 4 wedges. Sour cream may also be served, if desired.