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"Hors d'oeuvres have always a pathetic interest for me; they remind me of one's childhood that one goes through wondering what the next course is going to be like-and during the rest of the menu one wishes one had eaten more of the hors d'oeuvres."
H. H. Munro (1870-1916), Scottish author

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Many recipes for Quesadillas exist, but I think this combination is really special. I don't even remember when or where I developed it, but it sure is a crowd pleaser. Serve with our Taco Sauce and sour cream.

Preparation Time: 30 Minutes    Serving Size: 10

  • 1 package Fajita tortillas
  • 1 pound bacon, chopped into 1/2 inch pieces
  • (2) 6 ounce cans chopped green chilies
  • 6 bunches green onions
  • 1/2 pound sharp cheddar cheese, shredded
  • 1/2 pound Monterey Jack cheese, shredded
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Preheat oven to 325°. Fry bacon over medium heat until crisp. Remove to a plate lined with paper towels to drain. Chop the white and light green parts of the green onions only. Place one tortilla on cookie sheet and sprinkle even amounts of both cheddar and Monterey Jack cheese lightly to cover. Sprinkle bacon, green chilies and green onions over the cheese, in that order. Now sprinkle once again lightly with even amounts of cheddar and Monterey Jack cheeses. Place another tortilla over the fillings and heat in the oven just until cheese melts and the center starts to bubble. This should take 8 to 10 minutes. Carefully flip the quesadillas and bake 8 to 10 minutes more. Repeat process until all ingredients are used. Serve with our Taco Sauce and sour cream.

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