Bacon and Tomato Quesadilla


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56-8 inch Flour Tortillas
14 cups Mexican Blend Cheese (shredded)
1-#10 can Red Gold Diced Tomatoes
3.5 cups Fresh Basil (chopped)
3/4 cup vegetable oil
Sour Cream


  1. Layer on half of each tortilla: cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
  2. Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 minutes on each side until cheese is melted and tortilla is lightly browned.
  3. Cut the quesadilla into 4 wedges and serve with sour cream.