1 package large flour tortillas
6 cups (about 3/4 lb) sharp or smoked cheddar cheese, shredded
8 slices bacon
1/2 a large red onion, thinly sliced
Creamy BBQ Dipping Sauce*
1/2 sour cream
3 tablespoons BBQ sauce
- Cook the bacon slices until crisp. Drain, chop, and set aside. Pour off all but about 1 tablespoon of the fat. (Reserve the bacon fat for another use.) Saute the red onion until lightly browned and caramelized, about 10 minutes.
- Thinly slice the apple and then coarsely chop.
- To assemble quesadillas: lay out 3 of the tortillas. Spread a light layer of cheese on each tortilla. Sprinkle with the chopped bacon and cooked onion. Scatter the apple over the bacon and top with remaining cheese and remaining tortillas.
- Lightly grease a large skillet with cooking spray or oil and heat over a medium flame. Carefully place one quesadilla on the skillet. Press down and cook about 2 minutes, or until lightly browned. Flip the quesadilla and cook the other side for 2 minutes. Remove to a cutting board, or keep warm on a sheet pan in a 250°F oven. Repeat with remaining quesadillas. Cut quesadillas into wedges and serve immediately with creamy bbq sauce.
*For the sauce, mix the sour cream and bbq sauce together.