Zesty Mexican Club Sandwich

3 strips thick-sliced bacon
3 (8”) flour tortillas
Freshly made guacamole or store-bought
1 c. shredded iceberg lettuce
7-8 oz. sliced deli turkey
3 slices pepper Jack cheese
3 slices tomatoes
2-3 T. salsa
1 T. sour cream

1. Preheat broiler to high with rack 6” from element.
2. Cook bacon in a skillet until crispy. Drain and reserve drippings.
3. Brush both sides of tortillas with drippings.
4. Transfer to a baking sheet and broil until they begin to brown.
5. Flip and broil until crispy.
6. Spread guacamole on 2 tortillas and top both with lettuce.
7. Place turkey and chees on one of the tortillas, then stack the other tortilla (with guacamole and lettuce) on top of the cheese, lettuce side up.
8. Layer bacon and tomato on lettuce.
9. Top with salsa, sour cream and remaining plain tortilla. Cut into 4 wedges.
Here is my recipe for a guacamole. You can use your own or buy ready-made.

AVOCADO SALSA SPREAD/DIP

3-4 ripe avocados
4 limes
½ red onion, finely chopped
2-3 fresh jalapenos, seeded and chopped
4-6 oz. fresh pico de gallo
4 oz. feta cheese
1 -8 oz. soft cream cheese
Olive oil
Salt, Black Pepper, Garlic Powder
Tabasco to taste

1. Peel and cut avocados into dice size pieces.
2. Squeeze lime juice over avocados
3. Blend together cream cheese, feta, onion, pico de gallo, and jalapenos.
4. Add to avocados. Mix well.
5. Add about 2 T. olive oil and add seasoning to your taste.
6. Chill until ready to serve as a dip or spread for cornbread pancakes.
*****This will keep for about a week if you really cover avocados with lime juice. This keeps them from turning brown. Excellent dip with chips.