BLT Quesadillas

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• 4 each large burrito size flour tortillas
  Ingredient note

  Source: 4 large burrito size flour tortillas
• 2 Tablespoons mayonnaise
  Ingredient note

  Source: 2 Tablespoons mayonnaise
• 4 slices cooked bacon, (cut into 3-4 pieces)
  Ingredient note

  Source: 4 slices cooked bacon, (cut into 3-4 pieces)
• 1 each tomato, (diced)
  Ingredient note

  Source: 1 tomato, (diced)
• 1 1/2 cups shredded sharp cheddar cheese
  Ingredient note

  Source: 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded iceberg lettuce
  Ingredient note

  Source: 1 1/2 cups shredded iceberg lettuce
• 3 Tablespoons salted butter
  Ingredient note

  Source: 2-3 Tablespoons salted butter; upper source range endpoint used for shopping.

1. Cut one tortilla down the center halfway down.
2. Spread half a tablespoon of mayonnaise on one quarter of the tortilla then lay 2-3 pieces of bacon on top.
3. On the side directly above the bacon, spread out 2-3 tablespoons of diced tomato in an even layer.
4. Then across from the tomato side, add a large handful of shredded cheese and spread it evenly.
5. On the last side, sprinkle around a handful of lettuce in an even layer.
6. Fold the bacon side up to the tomato side, then the folded side to the cheese side, then the cheese side to the lettuce side.
7. Melt a tablespoon of butter in a medium size frying pan over medium heat.
8. Fry each quesadilla for 2-3 minutes on each side, or until a light crust starts to form (adding more butter to the pan as needed.)
9. Repeat the process with any remaining wraps then serve with ranch or hot sauce.