Bacon And Tomato Quesadillas - cooking recipe

Ingredients

8 (8 inch) flour tortillas
2 cups shredded Mexican blend cheese
1 (10 ounce) can RED GOLD(R) Petite Diced Tomatoes with Chipotle
8 slices bacon, cooked and crumbled
1/2 cup chopped fresh basil
2 tablespoons vegetable oil
Sour cream

Preparation

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