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1
Preheat oven to 400 degrees F. Lay out bacon across a baking sheet, and cook 1520 minutes.
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2
Drain on paper towels and reserve drippings.
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3
Add 1/2 tablespoon bacon drippings to a skillet over medium heat.
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4
Add the green onions and saute about 23 minutes until softened.
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5
Add the chicken in a single layer, seasoned with salt and pepper, and cook for about 5 minutes or until chicken is golden and cooked through.
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6
Remove to a plate and clean out the skillet.
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7
Add about 1 tablespoon of butter to the skillet over medium heat.
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8
When foamy, add a tortilla and swirl it around to get it nice and buttery.
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9
Layer one side of the white tortilla with chicken, bacon, avocado, and cheeses.
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10
Cover with a second tortilla, wheat this time.
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11
Cook the tortilla for about 12 minutes on each side or until golden brown and crispy.
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12
Use tongs to flip and press down.
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13
Place in a warm oven on a cookie sheet to keep warm until dinner.
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14
Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed.
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15
Cut into quarters with a pizza cutter and enjoy!
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16
We served this with a side of Oven Roasted Bacon Dripped Asparagus, recipe found in my TK recipe box or in the related blog post.
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17
Trust me, youll wanna save your bacon drippings for this!
