3 years ago
TimWilson
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Bacon, Date & Manchego Quesadillas
I thought you might enjoy this recipe from Food Network's In the Kitchen App. Bacon, Date and Manchego Quesadillas http://www.foodnetwork.com/recipes/bacon-date-and-manchego-quesadillas.html For the quesadillas: 12 slices bacon 4 10 -inch flour tortillas 2 cups shredded manchego cheese (about 8 ounces) 5 dates, pitted and julienned 2 tablespoons extra-virgin olive oil 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. Drain on paper towels. Meanwhile, make the pistachio cream: 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. Pour the mixture into a bowl and whisk in the crema; set aside. 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. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. 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. Cut each quesadilla into 4 triangles; serve with the pistachio cream. Photography by Johnny Miller For the pistachio cream: 1/2 cup salted pistachios 1 teaspoon red pepper flakes 1 clove garlic, roughly chopped Juice of 1/2 lemon 2 cups spinach 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup Mexican crema or sour cream
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