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Bacon, Tomato, Avocado Quesadilla
from the kitchen of Sharmagne Leland-St. John

4- 10 inch flour tortillas
2 tablespoons butter, softened
¾ ounce cheddar cheese, grated
8 slices bacon, crisply cooked, drained and chopped
1 cup tomatoes, seeded and chopped
1 medium avocado, pitted, peeled and thinly sliced

Butter one side of each tortilla with 1 
½ teaspoons butter.

Place tortillas butter side down onto a cutting board.
¼ of the grated cheese onto ½ of each tortilla.
Top evenly with bacon, tomato and avocado. Fold each
tortilla in half covering the filling.

Heat a 12 inch skillet over medium heat. Place 2 quesadillas
into the skillet. Cook turning once, until golden brown on both
sides and cheese is melted. Approximately 5 minutes. Remove
from pan and keep warm. Repeat with remaining quesadillas.
Cut each quesadilla into quarter wedges.

Editor's Note:
I have recently discovered Ezekiel 4:9 sprouted grain tortillas
I highly recommend substituting these if you can find them.
There is a store locator on the above website. I get them at Trader Joe's.  

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