- 2 10-inch (“burrito size”) flour tortillas
- 2 tablespoons butter, softened
- 1/3 cup shredded Monterey Jack cheese
- 1/3 cup shredded Cheddar cheese
- 1/2 medium tomato, chopped
- 2 teaspoons diced onion
- 1 teaspoon diced canned jalapeno (“nacho slices”)
- 1 slice bacon
- 1/4 teaspoon finely chopped fresh cilantro
- Pinch salt
On the side
- Sour cream
- Heat a large frying pan over medium heat.
- Spread half of the butter on one side of the each tortilla. Put one tortilla, butter side down, in the hot pan.
- Spread the cheeses evenly onto the center of the tortilla in the pan. You don’t have to spread the cheese all the way to the edge. Leave a margin of an inch or so all the way around.
- Sprinkle the tomato, onion, and jalapeno over the cheese.
- Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
- Sprinkle the cilantro and a dash of salt over the other ingredients.
- Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
- When the bottom tortilla has browned, after 45 to 90 seconds, flip the quesadilla over and grill the other side for the same length of time.
- Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices. Serve hot with sour cream, quacamole, and salsa on the side.
Serves 2 as an appetizer.