The BLT goes international, made into a quesadilla

The Baltimore Sun

BLTs, one of America's favorite sandwiches, have always been a passion for me and my family, and over the years I have experimented with various versions of this classic combination. Not so long ago, I had another brainstorm -- the BLT quesadilla!

I spread large flour tortillas with creamy goat cheese mixed with some ground cumin, then the classic trinity followed -- sliced tomatoes drizzled with a little balsamic vinegar, bits of bacon and, finally, some baby spinach leaves. After the tortillas were folded in half, they were quickly grilled on a stovetop grill pan. (A skillet will work if you don't own a grill pan.) Cut into triangles and served while still hot, the quesadillas were melt-in-your-mouth good. Although these delectable triangles make an easy and quick entree for a light summer lunch or supper, you could also offer them as appetizers with a pitcher of sangria.

Betty Rosbottom writes for Tribune Media Services.

BLT Quesadillas

Serves 4

4 large (about 9-inch) flour tortillas

8 ounces creamy goat cheese

1 teaspoon ground cumin

1 pound tomatoes, stemmed and sliced 1/4 -inch thick

2 teaspoons balsamic vinegar

8 bacon slices, cooked until crisp, well drained, then cut into 1-inch pieces

2 cups (about 2 ounces) baby spinach

olive oil for grilling

Place a tortilla on a clean workspace. Mix the goat cheese and the cumin in a bowl until well blended. Using a table knife or a small offset 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 tomatoes with 1/2 teaspoon balsamic vinegar. 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.

Place a stovetop grill pan over medium-high heat and brush with olive oil to coat. (If you do not have a grill pan, use a large skillet and coat the bottom lightly with oil.)

When grill pan or skillet is quite hot, add as many folded quesadillas as will fit comfortably in a single layer. Using a spatula, press down on the quesadillas, and cook until grill marks appear (if using a grill pan) or the quesadillas are lightly browned (if using a skillet), about 2 minutes. Carefully turn the quesadillas over and cook until grill marks appear or the quesadillas are lightly browned on the other side, about 2 minutes more.

Remove and cover loosely with foil while you finish cooking the rest. Repeat until all of the quesadillas are cooked. Cut each tortilla into 3 wedges and arrange on a dinner or salad plate.

Per serving: 472 calories, 23 grams protein, 23 grams fat, 11 grams saturated fat, 43 grams carbohydrate, 4 grams fiber, 40 milligrams cholesterol, 978 milligrams sodium. Recipe analysis provided by registered dietitian Jodie Shield.

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