2 avocados, mashed
3 tablespoons green chiles, diced (canned)
2 cups Monterey jack cheese, grated
2 tablespoons onion, diced
3/4 cup bacon, cooked crisp and crumbled (1/2 cup)
4 flour tortillas (6 large)
(I added some Adobo seasoning and chipotle Tabasco sauce to taste)
Butter or oil
Combine avocados, chilies, cheese, onion and bacon, mixing well.
Divide mixture in fourths, and spread mixture on each tortilla,leaving a 1/4-inch edge. Fold each tortilla in half and crimp
Brush a large skillet and tortillas with melted butter. Fry until golden brown or until cheese melts.
Cut each into 4 wedges and serve immediately.