2 10″ (“burrito-size”) flour tortillas
2 tbs butter, softened
1/3 cup shredded monterey jack cheese
1/3 cup shredded cheddar cheese
1/2 medium tomato,chopped
2 tsp diced onion
1 tsp diced canned jalapeno (“nacho slices”)
1 slice bacon,cooked
1/4 tsp finely chopped fresh cilantro
dash salt

ON THE SIDE:

sour cream
guacamole
salsa

heat a large frying pan over medium heat.

spread half of the butter on one side of each tortilla. put one tortilla, butter side down, in the hot pan.

spread the cheeses evenly onto the center of the tortilla in the pan. you don’t have to spread the cheese all the way to the edge. leave a margin of an inch or so all the way around.

sprinkle the tomato, onion, and jalapeno over the cheese.

crumble the slice of cooked bacon and sprinkle it over the other ingredients.

sprinkle the cilantro and a dash of salt over the other ingredients.

top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.

when the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same length of time.

remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices. serve hot with sour cream, guacamole, and salsa on the side.

serves 1 or 2 as an appetizer