Ingredients
8
flour tortillas (8 to 10 inches in diameter)
2
cups shredded Monterey Jack cheese with jalapeño peppers (8 ounces)
1
large tomato, chopped (1 cup)
1/2
cup real bacon pieces (from 2-ounce jar)
1
package (4 ounces) frozen cooked salad shrimp, rinsed and thawed
Preparation
Heat 10-inch nonstick skillet over medium-high heat. Place 1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese, 1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4 of the shrimp. Sprinkle with additional 1/4 cup of the cheese. Top with another tortilla.
Cook 1 to 2 minutes or until bottom is golden brown; turn. Cook 1 to 2 minutes longer or until bottom is golden brown.
Repeat 3 more times with remaining ingredients. Cut each quesadilla into wedges.
