Bacon Avocado and Tomato Quesadillas

Cook the bacon and set aside.

Cut the avocado in half and remove the seed. Using a spoon, scoop out the avocado from the skin. Then slice the avocado as thinly as possible. Set aside.

Slice the tomato as thinly as possible. Remove the seeds from the jalapeno and slice it as thinly as possible.

Lay one flour tortilla on a plate or cutting board. Top it with about ¼ of the cheese. Top with half of the bacon slices. Then top with half of the tomato slices.

Next add half of the avocado slices. A quick tip: when the avocados are sliced thin, it’s hard to pick them up without breaking them. An easy way to do this is to slide a knife under them to pick them up.

Next top with half of the sliced jalapenos. Add a couple dashes of pepper. Top with about the same amount of cheese that was initially added to the tortilla. Lastly, top with another tortilla.

Then repeat the process with the rest of the same ingredients.

Heat a medium size skillet on low to medium heat. Add half of the butter and as soon as it melts, add one of the quesadillas. The idea is to cook each side just enough to melt the cheese. Use a spatula to peek under the side that’s touching the skillet to make sure it’s not getting too brown (it should be a light golden color).

As soon as the cheese starts to melt (on the side touching the skillet), carefully flip over the quesadilla to the other side (no need to add more butter at this point). When the cheese starts to melt on the side of the tortilla that is touching the skillet, remove the quesadilla and set aside. If you have some foil handy, cover the quesadilla to keep it warm.

Then add the rest of the butter to the skillet, and repeat the cooking process for the other quesadilla.

Cut into quarters. Serve with separate small dipping bowls of salsa, sour cream, or guacamole.