- 8 flour tortillas
- 2 Opal® apples, thinly sliced
- 8 ounces Monterey jack cheese, shredded
- 4 strips bacon, cooked and crumbled
- 1 jalapeno pepper, finely diced
- 1/2 white onion, diced
- Vegetable oil
In heavy skillet, warm a small amount of oil over medium heat, just enough to thinly cover pan (or use cooking spray). Add 1 flour tortilla to pan and top with 1 ounce cheese and Opal® apple slices to fully cover tortilla. Sprinkle with 1/4 of bacon, jalapeno and onion. Top with second flour tortilla. Turn as soon as bottom tortilla starts to brown, about 2 minutes. Cook for another 3 minutes on second side. Remove from pan and repeat with remainder of tortillas. Let cool slightly and cut into 4 - 6 pieces and serve.