Head south of the border in just 20 minutes with these cheesy quesadillas, loaded with bacon and Old El Paso green chilies, made on your contact grill.
package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
cups shredded sharp Cheddar cheese (8 oz)
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
can (2.25 oz) sliced ripe olives, drained
tablespoons finely chopped red onion, if desired
Cherry tomatoes or pitted large ripe olives, if desired
Heat closed medium-size contact grill for 5 minutes. Place bacon crosswise on grill. Close grill. Grill 5 to 6 minutes or until crisp. Remove from grill; drain on paper towels. Scrape drippings from grill. Coarsely chop bacon.
Sprinkle 4 tortillas with cheese. Top each with bacon, chiles, sliced olives, onion and remaining tortillas; press lightly.
Place 1 quesadilla at a time on grill. Close grill. Grill 2 to 4 minutes or until light golden brown and cheese is melted. Cut each quesadilla into 4 wedges. Attach tomato or whole olive to top of each wedge with decorative toothpick.
For cleanup in a snap, unplug the grill and place a couple of wet paper towels between the cover and the base, then close for 10 minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Quesadilla
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.