Jalapeno Popper Quesadillas - cooking recipe

Ingredients

8 tortillas
4 -5 slices bacon, chopped and sauteed
4 jalapenos, seeds and ribs removed (fine minced)
4 -6 tablespoons boursin cheese (herb cheese) or 4 -6 tablespoons cream cheese
1 cup shredded cheddar cheese (I prefer a white cheddar, but not necessary)
olive oil (to brush on the tortillas)
salt
pepper

Preparation

Tortillas -- Wrap up the 4 of the tortillas in a damp paper towel and heat on medium heat for about 30 seconds. Just until they are slightly warm.
Filling -- Top each of the tortillas with 1 tablespoon of the the herb cheese, (I like to use a good herb cheese, but a cream cheese with chives work, or even one with onions and chives. That is all personal preference), top 1/2 (1 side) of the tortilla with 1 of the minced jalapenos, then 1/4 of the bacon, and 1/4 cup of the shredded cheese. Season with a pinch of both salt and pepper. Fold over the side not filled to make a 1/2 moon shape.
Grill -- Brush each side of the tortilla, with olive oil and either grill, inside or out or bake. They take just a few minutes per side until golden brown and then flip. They don't take long so keep an eye on them. If you use the oven 400 for about 10-12 minutes on a cookie sheet, middle shelf, uncovered. And same thing -- flip half way through the cooking process.
Serve -- You could serve with sour cream if you want, but for me. Nothing is needed. Just slice them in wedges and ENJOY! Cheesy, spicy and creamy.