Bacon-Guacamole Quesadillas

 

2

medium avocados, pitted, peeled and cubed

Juice of 1 medium lime

1/2

teaspoon salt

1/2

teaspoon ground cumin

Dash ground red pepper (cayenne)

1/2

cup finely chopped onion (1 medium)

1

plum (Roma) tomato, diced

1/8

cup chopped fresh cilantro

1

clove garlic, finely chopped

1/2

lb bacon, diced into 1/2-inch pieces

1

package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas)

1 1/2

cups shredded Cheddar cheese (6 oz)

2

to 3 teaspoons vegetable oil

• 1 In medium bowl, roughly mash avocado with fork. Add remaining guacamole ingredients and mix together; set aside.
• 2 In 8-inch skillet, cook bacon over medium heat until crisp; drain on paper towels.
• 3 Place 4 tortillas on work surface. Divide guacamole evenly among the 4 tortillas, spreading to within 1/2 inch of edges. Divide bacon evenly among the 4 tortillas. Divide cheese among the 4 tortillas. Top each with another tortilla.
• 4 In 10-inch skillet, heat 1 teaspoon of the oil over medium heat. Carefully transfer 1 of the quesadillas to skillet. Cook until browned, then turn over to brown second side.
• 5 Repeat with remaining quesadillas, adding more oil to skillet as needed.
• 6 Cut each quesadilla into wedges before serving.