Ingredients
Scale
- 2 slices cooked crispy bacon (sliced into ½” inch pieces)
- 2 (8 inches) flour tortillas
- softened butter (for lightly spreading on the tortillas)
- 2 tablespoons Pico de Gallo
- 1/2 cup shredded Colby-jack cheese
- 2 cooked boneless skinless chicken breasts (heated and cut into strips)
Optional Condiments- - sour cream
- guacamole
- salsa
Instructions
- Heat a large non-stick frypan over medium heat. Spread butter lightly on one side of the flour tortilla shell. Place butter side down into the pan.
- Sprinkle half of the cheese evenly over the entire tortilla. On half of the tortilla sprinkle half of the bacon, half of the chicken pieces, and 1 tablespoon of Pico de Gallo. Cook until the cheese has melted and the bottom has browned. Using a spatula fold the tortilla in half and press down the edges gently.
- Remove from the pan. Repeat with remaining tortilla. Slice each quesadilla into thee triangles. Serve with sour cream, guacamole, and salsa.