Ingredients:
8 slices bacon, diced
1/2 lb fresh mushrooms, sliced
1 -2 tablespoon butter or 1 -2 tablespoon margarine, softened
4 (8 inch) flour tortillas
2 cups shredded colby-monterey jack cheese
1 medium tomatoes, chopped
1 ripe avocados, peeled and sliced
sour cream (optional)
salsa (optional)
Directions:
In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings.
Saute mushrooms in the drippings.
Spread butter over one side of each tortilla.
Place two tortillas, buttered side down, on a griddle or skillet.
Top with bacon, mushrooms, cheese, tomato and avocado. Cover with remaining tortillas, buttered side up.
Cook over low heat for 1-2 minutes or until golden brown. Turn and cook 1-2 minutes longer or until the cheese is melted.
Cut into wedges. Serve with sour cream and salsa if desired.
Servings: 2-4
Time preparation: 20 min.
Time total: 20 min.