Fry four slices of bacon until crispy, drain on paper towels and set aside.
For one quesadilla, spread one tablespoon of mayonnaise on a tortilla and sprinkle with ⅛ cup of shredded cheddar cheese.
On the other quesadilla, sprinkle on ⅛ cup of shredded cheddar cheese, followed by two slices of bacon that have been crumbled, a few slices of tomato and half the lettuce.
Push the two tortillas together and place into a pan that has been heated with two teaspoons of olive oil. Cook the quesadilla until golden brown on the outside and hot and gooey on the inside.
Repeat with the remaining ingredients to make the second quesadilla.
Allow each quesadilla to cool slightly then slice into 6 triangles. Enjoy!
