Tomato And Bacon Quesadillas



8 flour tortillas (8 inch size)
2 cups shredded Mexican cheese blend
1 can petite diced tomatoes (14.5 oz. size)
8 bacon strips, cooked and crumbled
1/2 cup loosely packed chopped fresh basil, optional
Vegetable oil
Sour cream, optional 1. On one half of each tortilla, place cheese, tomato, bacon and basil if desired. Fold over and cook in a lightly greased large nonstick skillet or griddle over medium low heat for 1-2 minutes on each side or until cheese is melted and tortilla is lightly browned. Cut into wedges. Serve with sour cream if desired.

Yield: 8 servings

CDKitchen