CHILE, CHEESE AND BACON QUESADILLAS

Chile, Cheese and Bacon Quesadillas image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

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Ingredients

8 slices bacon
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 can (2.25 oz) sliced ripe olives, drained
2 tablespoons finely chopped red onion, if desired
Cherry tomatoes or pitted large ripe olives, if desired

Steps:

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.

Nutrition Facts : Calories 610, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 17 g, ServingSize 1 Quesadilla, Sodium 1490 mg, Sugar 2 g, TransFat 1/2 g