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