Prep 15 mins
Cook 5 mins
This is a bit different from the recipe already on Zaar for BLT quesadillas. this one is a bit fancier, came from the Hartford Courant food section 7/19/2007 - haven't tried it yet but plan to soon. I am not a fan of goat cheese so will try some substitute! I highly recommend microwaving the bacon using Easy Microwave Bacon. Cooking time for quesadillas does not include cooking time for bacon.
- 4 large flour tortillas (9 inch)
- 8 ounces soft fresh goat cheese (or other soft, spreadable cheese)
- 1 teaspoon cumin
- 1 lb tomatoes, stemmed & sliced 1/4-inch thick
- 2 teaspoons balsamic vinegar
- 8 pieces bacon, cooked until crisp and well drained then cut into 1-inch pieces
- 2 cups Baby Spinach
- olive oil, for grilling
- Place a tortilla on a clean workspace.
- Mix the cheese & cumin in a mixing bowl until well blended.
- Using a table knife or small rubber spatula, spread a fourth of the cheese mixture on the tortilla, going almost to the edges.
- Then arrange a fourth of the tomatoes on one half of the tortilla.
- Drizzle the tomatoes with 1/2 tsp balsamic vinegar on each tortilla.
- Lay a fourth of the bacon pieces over the tomatoes, then top with a fourth of the spinach.
- Fold the tortilla in half and press down gently to secure the filling.
- Repeat to make three more quesadillas.
- Heat up your grill (to medium-low), brush the grate with olive oil (while it is still cool or prior to putting on the heat). I would recommend brushing the outside of the tortilla with the olive oil also. (you can also cook them in a skillet at medium heat).
- When grill is hot, add the quesadillas in a single layer.
- Using a spatula, press down on the quesadillas, and cook until grill marks appear (or it is lightly browned in a skillet), about two minutes.
- Carefully turn the quesadillas over and cook until grill marks appear (or lightly browned if using skillet), about 2 minutes more.
- Remove and cover loosely with foil to keep warm until all quesadillas are cooked.
- Cut each tortilla into 3 wedges and arrange on a dinner or salad plate.
The flavors of this quesadilla are fabulous, however, my one complaint is that it was a little soggy from balsamic vinegar. But the vinegar is absolutely necessary to offset the goat cheese. Next time will reduce the vinegar. This caught my eye when I saw Hartford Courant when luvs reviewed it. I'm thrilled I tried this upscale BLT.
These were very tasty Ma Hiker! Hubby and I had them with Homemade Chicken Rice soup over the weekend. I cut the recipe in half except for the bacon, which I used beef bacon. I also sliced the bacon strips before I cooked them and chopped the tomato instead of sliced. I carefully cooked them in my rocket grill. What a yummy treat! I made this recipe for My Three Chefs.