BLT Quesadillas

Recipe by MA HIKER
READY IN: 20mins


  • 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.