Chicken Quesadillas

1. 1

   Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.

2. 2

   Remove from pan, drain bacon and set aside.

3. 3

   Spread butter lightly on one side of the flour tortilla shell.

4. 4

   Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.

5. 5

   Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.

6. 6

   Add pieces of the cooked chicken.

7. 7

   Place the second flour shell on top of fixings, buttered side up.

8. 8

   Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.

9. 9

   The quesadilla should be heated through but not browned.

10. 10

    Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.

11. 11

    Serve quesadillas with your favorite guacamole sour cream, and picante sauce.

No additional tips available.