Seafood Recipes

8  flour tortillas 
2 cup shredded Monterey Jack 
cheese with jalapeno peppers 
1  large tomato, chopped 
1/2 cup cooked bacon, crumbled 
4 oz cooked shrimp 
  

Heat 10-inch nonstick skillet 
over medium-high heat. 
Place 1 tortilla in skillet. 
Sprinkle with 1/4 cup of the cheese 
and 1/4 each of the tomato, 
bacon and shrimp. 
Sprinkle with additional 
1/4 cup of the cheese. 
Top with another tortilla.
Cook 1 minute or 
until bottom is golden brown, 
then turn. 
Cook 1 minute longer
 or until bottom is golden brown.
Repeat 3 more times 
with remaining ingredients. 
Cut each quesadilla into wedges. 

Special Instructions:

To keep quesadillas warm, 
place on ungreased cookie sheet 
in warm oven.