|10 inch flour tortillas||8|
|Shredded monterey jack cheese with jalapeno peppers||8 Ounce (2 Cups)|
|Tomato||1 Large, chopped to make 1 cup|
|Real bacon pieces||1⁄2 Cup (8 tbs) (From 3 Ounce Jar)|
|Frozen cooked salad shrimp||4 Ounce, rinsed, thawed (1 Package)|
1. Heat 10-inch nonstick skillet over medium-high heat. Place 1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese and one-fourth each of the tomato, bacon and shrimp. Sprinkle with additional 1/4 cup of the cheese. Top with another tortilla.
2. Cook 1 to 2 minutes or until bottom is golden brown; turn. Cook 1 to 2 minutes longer or until bottom is golden brown.
3. Repeat 3 more times with remaining ingredients. Cut each quesadilla into wedges.