4. Grill the beef patty 3 to 4 minutes per side, or until cooked to your preferred doneness.

5. Melt 1 tablespoon of the butter in a 12-inch skillet and swirl it around to coat the pan evenly. Add one of the tortillas.

6. Combine the cheeses and spread them evenly over the tortilla, leaving 1 inch around the edge. Layer half the salsa over the cheese and add half the cooked bacon.

7. Place the cooked beef patty on the cheese and salsa, then cover with the remaining cheese, salsa, and bacon. Cover with the last tortilla.

8. When the bottom tortilla is browned, cover the skillet with a large plate and flip the quesadilla over. Melt the remaining tablespoon of butter in the skillet, swirling to evenly cover the bottom of the pan.

9. Slide the quesadilla back into the skillet and cook over medium-low heat until the cheese is warmed through and the bottom tortilla is browned and crisp.

10. Remove the quesadilla from the skillet and cut into 4 to 8 wedges. Serve warm.

Serves 4 to 6

assembling the quesadilla. Spread it evenly with the cheese and salsa and cut

into 10 to 12 wedges to serve as an appetizer. Sour cream and guacamole make

great accompaniments.