Bacon Lettuce Tomato Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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BACON LETTUCE TOMATO QUESADILLAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Traylor Estate in Addison, Texas in 2001. Ingredients:
5 strips bacon |
2/3 cup chopped onions |
1 cup diced plum tomatoes seeded and chopped |
1-1/2 teaspoon balsamic vinegar |
3/8 teaspoon red pepper flakes |
salt |
4 flour tortillas |
4 ounces goat cheese |
1 small bunch watercress steamed cleaned and dried |
olive oil |
Directions:
1. Fry bacon in medium heavy skillet until crisp then drain and crumble.
2. Pour off and discard all but 2 teaspoons bacon drippings then place pan over medium heat.
3. Add onions then sauté stirring, until softened about 3 minutes.
4. Add tomatoes, vinegar and red pepper flakes then cook and stir 30 seconds more.
5. Remove from heat then season with salt.
6. Place tortillas on work surface then spread each with 2 tablespoons goat cheese.
7. Divide crumbled bacon and sprinkle over half of each tortilla.
8. Divide and spread tomato mixture over bacon.
9. Place 4 watercress sprigs over tomatoes on each tortilla then fold tortillas in half.
10. Keep loosely covered with plastic wrap.
11. When ready to cook quesadillas heat grill pan over medium high heat brushed lightly with oil.
12. When oil is hot add enough quesadillas to fit comfortably in single layer.
13. Grill or sauté until lightly browned about 2 minutes per side.
14. Remove and continue adding more oil if needed until all quesadillas are cooked.
15. To serve slice quesadillas in half and mound in napkin lined shallow basket then serve warm.
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