|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Bacon strip||4 , cooked and crumbled|
|Guacomole||1 Cup (16 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
Heat margarine in skillet.
Lay flour tortilla in pan.
Quickly spread 1/4 cup cheese and some bacon on half of tortilla.
Flip over empty half and cook on medium-high heat until cheese begins to melt.
Turn over when bottom is lightly browned.
Brown second side.
Remove to cool plate, cut into 4 triangles.
Repeat with remaining tortillas and filling.
Top with guacomole and chopped tomatoes.