Ingredients
Ingredients
- 5 Slices Bacon
- 2/3 Cup Green Onions
- 1 Cup Plum Tomato
- 1 1/2 Tsp Balsamic Vinegar
- 3/8 Tsp Red Pepper Flakes
- - - Salt
- 4 - Flour Torillas
- 4 1/2 Oz Goat Cheese
- 1 Bunch Arugula (or Watercress)
- - - Olive Oil
Directions
Directions
- Fry bacon 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 stemmed, cleaned, and dried watercress sprigs or 2-3 arugula leaves over tomatoes on each tortilla.
- Fold tortillas in half. (Quesadillas can be assembled 30 minutes ahead and held at cool room temperature. Keep loosely covered with plastic wrap.) W
- hen 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.
Ingredients
Ingredients
- 5 Slices Bacon
- 2/3 Cup Green Onions
- 1 Cup Plum Tomato
- 1 1/2 Tsp Balsamic Vinegar
- 3/8 Tsp Red Pepper Flakes
- - - Salt
- 4 - Flour Torillas
- 4 1/2 Oz Goat Cheese
- 1 Bunch Arugula (or Watercress)
- - - Olive Oil
