Bacon Blue And Avocado Quesadilla Recipe

Ingredients for Bacon Blue And Avocado Quesadilla

• 1 (10-inch) flour tortilla
• Mozzarella Cheese
• 1/2 cup shredded blue cheese
• Roma Tomatoes
• Avocado
• 4 slices bacon (cooked and crumbled)
• Red Onion
• Spinach
• 1/2 cup ranch dressing
• Parsley

How to Make Bacon Blue And Avocado Quesadilla

1. Lay a large flour tortilla (10-inch) on a flat surface.
2. Spread 1/2 cup shredded blue cheese evenly over the entire tortilla.
3. Layer 4 slices of bacon (cooked and crumbled) over one half of the cheese.
4. Arrange 1/2 of a ripe California avocado (sliced) over the bacon.
5. Nestle a slice of tomato (1/4 inch thick) into the curve of each avocado slice for added flavor and visual appeal.
6. Fold the tortilla in half, pressing gently to seal.
7. Heat a large skillet or griddle over medium heat. Cook the quesadilla for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.
8. Remove from heat and let cool slightly.
9. Cut the quesadilla into thirds and serve immediately with 1/4 cup of Avocado Ranch Dressing (recipe below).
10. **Avocado Ranch Dressing:** Dice 1 ripe California avocado. Combine the diced avocado, 1/2 cup ranch dressing, and 1 tablespoon of freshly chopped parsley in a blender or food processor. Blend until smooth, scraping down the sides as needed. This makes approximately 2 1/2 cups of dressing.