Cooking Instructions:

1. Toss the crispy bacon with garlic and chili lime seasoning.
2. In a bowl, mash avocados with a fork until fairly smooth. Stir in lime juice. Add bacon mixture and stir until evenly combined. Season to taste. Set aside.
3. Reheat pulled pork according to package directions or in a microwaveble bowl for about 3 minutes, stirring halfway.
4. In a bowl, stir together pulled pork, 1/2 cup (125 mL) of the cheese and pickled jalapeños. Divide mixture onto half of each tortilla, spreading to the edge. Spread 1 cup (250 mL) of remaining cheese over top of each tortilla and fold over pushing cheese to the end of tortilla so it’s almost spilling out.
5. Meanwhile, heat a large nonstick skillet over medium heat. Sprinkle some of the remaining cheese into skillet and add quesadilla onto cheese. Press down so cheese starts going onto the skillet and sprinkle some more cheese on top of the quesadilla. Cook for 1 to 2 minutes, turn over and cook until golden brown and cheese melts. Repeat with remaining quesadillas and cheese.
6. Serve with Bacon Guacamole.