Blt Quesadillas
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Blt Quesadillas
Last updated 6/12/2012 1:03:04 AM. Recipe ID 26789. Report a problem with this recipe.
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      Title: "blt" quesadillas
 Categories: None
      Yield: 4 Servings
      5    Strips bacon
    2/3 c  Chopped onions
      1 c  Diced plum tomatoes (4-5
           -plum tomatoes); seeded and
  1 1/2 ts Balsamic vinegar
    3/8 ts Red pepper flakes
      4    Flour tortillas; (8-inch)
      4 oz Creamy goat cheese; (Up to 5
      1 sm Bunch watercress or arugula;
           -stemmed, cleaned, and dried
           Olive oil - for grilling or
  Fry bacon in medium heavy skillet over medium heavey skillet over
  medium heat until crisp. Remove and drain on paper towels, then
  crumble. Pour off and discard all but 1 1/2 teaspoons bacon
  drippings. Place pan over medium heat. Add onions; saute, stirring,
  until softened, 2-3 minutes. Add tomatoes, vinegar and red pepper
  flakes; cook and stir only 30 seconds more. Do not over cook
  tomatoes. Remove from heat. Season generously with salt. Place
  tortillas on work surface. Spread each with 2 tablespoons goat
  cheese. Divide crumbled bacon and sprinkle over half of each
  tortilla. Divide and spread tomato mixture over bacon. Place 3-4
  watercress spigs or 2-3 arugula leaves over tomatoes on each
  tortilla. Fold tortillas in half. (Quesadillas can be assembeled 30
  minutes ahead and held at cool room temperature. Keep loosely covered
  with plastic wrap.) When ready to cook quesadillas, heat stove-top
  grill pan or medium-large skillet over medium-high heat; brush
  lightly with olive oil. When oil is hot, add enough quesadillas to
  fit comfortably in single layer. Grill or saute until lightly
  browned, about 2 minutes per side. Remove and continue, adding more
  oil if needed, until all quesadillas are cooked. To serve, slice
  quesadillas in half and mound in napkin-lined shallow basket. Serve
  warm. Yield: 4 servings
  Per serving: 56 Calories; 4g Fat (63% calories from fat); 3g Protein;
  2g Carbohydrate; 7mg Cholesterol; 127mg Sodium

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Recipe ID 26789 (Apr 03, 2005)

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