Recipe: Blt Quesadillas [edit]

Step 1

Fry bacon in medium heavy skillet 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.

Step 2

Divide and spread tomato mixture over bacon. Place 3-4 watercress sprigs or 2-3 arugula leaves over tomatoes on each tortilla. Fold tortillas in half.

Step 3

(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 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. To serve, slice quesadillas in half and mound in napkin-lined shallow basket. Serve warm.