Serving Size:1 quesadilla plus 1 1/2 tablespoons sour cream mixture each
Cook:4 mins per batch
Avocado, Potato, and Chicken Quesadillas
Preheat oven to 300 degrees F. In a large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels to drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside.
Add potato, red onion, chili powder, and garlic salt to the skillet. Cook and stir for 3 to 4 minutes or until golden brown.
Coat one side of each tortilla with cooking spray. Place tortillas, coated sides down, on a cutting board or waxed paper. Sprinkle half of the cheese on half of each tortilla. Divide potato mixture, crumbled bacon, chicken, avocado, and the remaining cheese among the four tortillas. Fold tortillas in half over the fillings, pressing gently.
Heat a 12-inch skillet over medium heat for 1 minute. Add quesadillas, two at a time, to hot skillet; cook for 4 to 6 minutes or until lightly browned. Remove quesadillas from skillet; place on a baking sheet. Keep warm in the oven. Repeat with the remaining quesadillas.
In a small bowl combine sour cream, lime peel, and lime juice. To serve, cut each quesadilla into three wedges. Drizzle sour cream mixture over quesadillas. Sprinkle with chopped tomato and, if desired, cilantro.