Bacon Blue and Avocado Quesadilla



  • 1 flour tortilla (10-inch)
  • ¾ Cup mozzarella cheese, shredded
  • 1 Tbsp Blue Cheese, crumbled
  • 3 Roma tomato slices, 1/8-inch slices
  • ¼California avocado, sliced (1/4 of 1 avocado)
  • ¼ Cup Bacon, cooked crisp, chopped
  • 1 tsp red onion, diced
  • 1 Tbsp spinach, fresh, julienned
  • Avocado Ranch Dressing - recipe as follows

Avocado Ranch DressingEdit

  1. Dice 2 (1 pound) avocados.
  2. Blend avocados, 1 quart Ranch dressing and 1 ounce (3/4 cup packed) freshly chopped parsley until smooth, stopping to scrape down sides.
Yield: 5-1/4 Cups.


  1. Top flour tortilla in listed order spreading the cheese over the entire surface, and the rest of the fillings over half of the surface. Nestle the slice of tomato in the curve of each slice of avocado.
  2. Brown quesadilla on medium grill on both sides. Fold in half, cut into thirds. Serve with 1/4 cup avocado Ranch Dressing.

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