Bacon, Date and Manchego Quesadillas

Name: Bacon, Date and Manchego Quesadillas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 slices bacon; 5 dates, pitted and julienned; 4 10-inchs 10-inch flour tortillas; 1 clove garlic, roughly chopped; 1 Juice lemon; 4 servings Kosher salt and freshly ground pepper; 227 grams cups shredded manchego cheese (about; 237 milliliters Mexican crema or sour cream; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 118 milliliters salted pistachios; 1 teaspoon red pepper flakes; 473 milliliters spinach

Bacon, Date and Manchego Quesadillas might be just the hor d'oeuvre you are searching for. One serving contains 1133 calories, 34g of protein, and 88g of fat. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up spinach, juice of lemon, kosher salt and pepper, and a few other things to make it today. To use up the pistachios you could follow this main course with the Blackberry Cloud Cake with Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet and bake until browned and crisp, 15 to 18 minutes.

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Oven

Drain on paper towels.

Equipment you will use

Paper Towels

Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor and pulse until chopped; with the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process 5 more seconds.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Lemon Juice

Pistachio Nuts

Olive Oil

Spinach

Garlic

Equipment you will use

Food Processor

Pour the mixture into a bowl and whisk in the crema; set aside.

Ingredients you will need

Mexican Crema

Equipment you will use

Whisk

Bowl

Assemble the quesadillas: On 1 half of each tortilla, layer 1/2 cup cheese, 3 slices bacon and a few date slices. Fold the tortillas in half to cover the filling.

Ingredients you will need

Tortilla

Cheese

Bacon

Dates

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add 2 quesadillas and cook until golden on both sides and gooey in the middle, 4 to 5 minutes per side. Repeat with the remaining 2 quesadillas, adding the remaining 1 tablespoon oil to the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Cut each quesadilla into 4 triangles; serve with the pistachio cream.

Ingredients you will need

Pistachio Nuts

Cream

Photography by Johnny Miller

Equipment

Ingredients

Servings:

12slices

bacon 5

dates, pitted and julienned 410-inchs

10-inch flour tortillas 1clove

garlic, roughly chopped 1

Juice lemon 4servings

Kosher salt and freshly ground pepper 227grams

cups shredded manchego cheese (about 237milliliters

Mexican crema or sour cream 59milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 118milliliters

salted pistachios 1teaspoon

red pepper flakes 473milliliters

spinach

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.