8 slices frozen bacon
6 oz shredded fontina cheese
2 oz shredded cheddar cheese
8 (9-10-inch) wheat or garlic tortillas
4 cups diced lettuce
4 ripe tomatoes, diced
1/2 cup reduced-fat Ranch dressing.

Preheat oven to 425°F.

Let bacon thaw slightly, then dice. Spread on baking sheet. Bake 10-12 minutes or until bacon is crisp. Remove from oven. Blot dry on paper towels. Toss cheeses together in bowl. Lay 4 tortillas on counter, spread 1/4 cup cheese mix over each.

Sprinkle each with about 1/4 cup tomatoes and 1/4 cup bacon. Sprinkle 1/4 cup cheese over top.

Slide 1 tortilla into skillet over medium heat. Place a remaining tortilla on top. Press down with spatula.

Cover, cook 1-2 min until bottom is browned and crisp. Turn over, cover and cook 1-2 minutes or until lightly browned. Repeat with remaining quesadillas. Toss lettuce with dressing and place on top of quesadillas.

Submitted by: Sherry Monfils