Ingredients

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

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Instructions

1. 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.
2. 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.
3. Cut the quesadilla into 4 wedges and serve with sour cream.