Blt Quesadillas Recipes

BACON AND TOMATO QUESADILLAS

Bacon and Tomato Quesadillas image

It's like a Mexican version of a BLT! You choose whether you want it smoky or zesty by the flavor of petite diced tomatoes you use. Crispy bacon and fresh basil add a new variation to the classic quesadilla. A perfect party finger food or quick snack.

Provided by Red Gold

Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

8 (8 inch) flour tortillas
2 cups shredded Mexican blend cheese
1 (10 ounce) can RED GOLD® Petite Diced Tomatoes with Chipotle
8 slices bacon, cooked and crumbled
½ cup chopped fresh basil
2 tablespoons vegetable oil
Sour cream

Steps:

Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
Cut the quesadilla into 4 wedges and serve with sour cream.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 31.1 g, Cholesterol 38.2 mg, Fat 20.2 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 9.6 g, Sodium 733.1 mg

BLT QUESADILLAS

BLT Quesadillas image

This is a bit different from the recipe already on Zaar for BLT quesadillas. this one is a bit fancier, came from the Hartford Courant food section 7/19/2007 - haven't tried it yet but plan to soon. I am not a fan of goat cheese so will try some substitute! I highly recommend microwaving the bacon using Recipe #173076. Cooking time for quesadillas does not include cooking time for bacon.

Provided by MA HIKER

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large flour tortillas (9 inch)
8 ounces soft fresh goat cheese (or other soft, spreadable cheese)
1 teaspoon cumin
1 lb tomatoes, stemmed & sliced 1/4-inch thick
2 teaspoons balsamic vinegar
8 pieces bacon, cooked until crisp and well drained then cut into 1-inch pieces
2 cups Baby Spinach
olive oil, for grilling

Steps:

Place a tortilla on a clean workspace.
Mix the cheese & cumin in a mixing bowl until well blended.
Using a table knife or small rubber spatula, spread a fourth of the cheese mixture on the tortilla, going almost to the edges.
Then arrange a fourth of the tomatoes on one half of the tortilla.
Drizzle the tomatoes with 1/2 tsp balsamic vinegar on each tortilla.
Lay a fourth of the bacon pieces over the tomatoes, then top with a fourth of the spinach.
Fold the tortilla in half and press down gently to secure the filling.
Repeat to make three more quesadillas.
Heat up your grill (to medium-low), brush the grate with olive oil (while it is still cool or prior to putting on the heat). I would recommend brushing the outside of the tortilla with the olive oil also. (you can also cook them in a skillet at medium heat).
When grill is hot, add the quesadillas in a single layer.
Using a spatula, press down on the quesadillas, and cook until grill marks appear (or it is lightly browned in a skillet), about two minutes.
Carefully turn the quesadillas over and cook until grill marks appear (or lightly browned if using skillet), about 2 minutes more.
Remove and cover loosely with foil to keep warm until all quesadillas are cooked.
Cut each tortilla into 3 wedges and arrange on a dinner or salad plate.

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