Blue Ribbon Rio Grande Quesadillas

1 cup Blue Ribbon Thick Sliced Bacon, crumbled

2 10-inch flour or corn tortillas

2 cups Monterey Jack or Cheddar Cheese, shredded

2 eggs, scrambled

1/4 cup onions, diced

1/4 cup tomatoes, diced

Guacamole

Sour Cream

Salsa

Cook bacon in a large skillet until crisp, then crumble. Place a tortilla in heated 12" skillet (or on a griddle). Evenly sprinkle cheese over the top of the tortillas. Place scrambled eggs on top of cheese on one tortilla. Evenly distribute the cooked bacon over the eggs. Allow cheese to melt. Top with diced tomatoes and green onions. Place second tortilla with melted cheese on top. Remove from skillet; cut into six equal wedges. Serve with guacamole, sour cream and salsa.

 

Makes 6 servings