PREP TIME
10
COOK TIME
15
DIFFICULTY
Easy
SERVINGS
2
  • 4 bacon strips, thick cut
  • 2 fajita-size flour tortillas
  • 1 cup Cacique® Manchego Cheese, grated, divided
  • 4 tablespoons Cacique® Crema Mexicana Agria, divided
  • 1 cup Romaine lettuce, chopped, divided
  • 1/2 cup tomato, finely chopped, divided
  1. Cook bacon on a heavy skillet over medium high heat until crispy. Transfer bacon strips to a paper lined plate to absorb grease and cool. Cut in small pieces. Set aside.
  2. Heat a comal or large non-stick pan over medium heat.
  3. Place flour tortilla in the middle of comal.
  4. Sprinkle half tortilla with ½ cup grated Cacique® Manchego cheese.
  5. Top with ½ the amount of bacon pieces.
  6. Fold opposite end of tortilla over cheese and bacon.
  7. Heat on each side quesadilla until tortilla is golden brown and crisp.
  8. Remove from heat and cut in half.
  9. Repeat with remaining tortilla, cheese and bacon.
  10. To serve: place quesadillas on a serving plate. Top each half with 1 tablespoon crema, ¼ cup Romaine lettuce and 2 tablespoons chopped tomato.