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In a medium bowl, stir together chopped lettuce and chopped tomato. Season with salt and pepper and set aside until needed. Stir together sour cream and lime juice in a small bowl.
Cook bacon in a skillet over medium-low heat until the fat has rendered out and it’s very crispy. Remove bacon and drain off grease. Save grease.
Wipe the skillet out and add a teaspoon of bacon grease back in. Place skillet over medium heat and add one tortilla. Top with half of the cheese and crumbled bacon. Top with second tortilla. Cook for 3-4 minutes per side until quesadilla is crispy and cheese is very melted.
Remove quesadilla from skillet. Chop and serve immediately with a drizzle of sour cream sauce or keep warm in a 200 degree F. oven while you make more quesadillas.