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Old El Paso
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2 medium avocados
Juice of 1 medium lime
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cumin
Dash of ground red pepper (cayenne)
1/2 cup (125 mL) finely chopped onion (1 medium)
1 plum (Roma) tomato, diced
2 tbsp (30 mL) chopped fresh cilantro
1 clove garlic, finely chopped
1/2 lb (250 g) bacon, diced into 1/2-inch (1.25 cm) pieces
1 pkg (8 count) Old El Paso* Large Flour Tortillas
1 1/2 cups (375 mL) shredded Cheddar cheese
2 to 3 tsp (10 to 15 mL) vegetable oil
In medium bowl, roughly mash avocado with fork. Add remaining guacamole ingredients and mix together; set aside.
In 8-inch skillet, cook bacon over medium heat until crisp; drain on paper towels.
Place 4 tortillas on work surface. Divide guacamole evenly among the 4 tortillas, spreading to within 1/2 inch of edges. Divide bacon evenly among the 4 tortillas. Divide cheese among the 4 tortillas. Top each with another tortilla.
In 10-inch skillet, heat 1 teaspoon of the oil over medium heat. Carefully transfer 1 of the quesadillas to skillet. Cook until browned, then turn over to brown second side.
Repeat with remaining quesadillas, adding more oil to skillet as needed.
Cut each quesadilla into wedges before serving.
Make it even easier by buying premade guacamole at the grocery store.
No nutrition information available for this recipe
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