Recipe - Blt Quesadillas

5 Strips bacon
2/3 cup Chopped onions
1 cup Diced plum tomatoes (45
plum tomatoes); seeded and
chopped
1 One half teaspoon Balsamic vinegar
3/8 teaspoon Red pepper flakes
Salt
4 Flour tortillas; (8inch)
4 ounce Creamy goat cheese; (Up to 5
ounces)
1 small Bunch watercress or arugula;
stemmed, cleaned, and dried
Olive oil for grilling or
sauteing

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 One half teaspoons bacon drippings. Place pan over medium
heat. Add onions; saute, stirring, until softened, 23 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 34 watercress spigs or
23 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 stovetop grill pan or mediumlarge skillet over
mediumhigh 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 napkinlined 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

Recipe by: Betty Rosbottom STL Post Dispatch April 98

Posted to MCRecipe Digest by Lisa Minor lisa@cybermill.com on May 5,
1998