Combine mashed avocados, diced green chilies, grated monterey jack cheese, diced onions, and crumbled cooked bacon in a bowl.

Mix the ingredients well.

Divide the avocado mixture into four equal portions.

Spread one portion of the mixture onto each flour tortilla, leaving a 1/4-inch edge.

Fold each tortilla in half, creating a half-moon shape.

Crimp the edges of each tortilla to seal.

Brush a large skillet with melted butter.

Brush both sides of the filled tortillas with melted butter.

Place the tortillas in the skillet and fry over medium heat until golden brown and the cheese is melted.

Remove the tortillas from the skillet and let them cool slightly.

Cut each tortilla into four wedges.

Serve the avocado wedges immediately.