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2 avocados, mashed
3 tablespoons green chiles, diced
2 cups Monterey jack cheese, grated
2 tablespoons onion, diced
3/4 cup bacon, cooked crisp and crumbled
4 flour tortillas
Combine avocados, chiles, 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 edges.
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.
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