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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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 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 watercress spigs or
2-3 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 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.
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
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