3746. BACON, DATE and MANCHEGO QUESADILLAS with PISTACHIO CREAM

yields four servings

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

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

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.

bacon recipe source: Jeff Mauro, Food Network Magazine

3201. BACON and EGG TACOS with SALSA VERDE, LIME CREMA SAUCE and SPICY POTATOES

serves four


For the tacos
½ cup Mexican crema
1 teaspoon lime juice
6 pieces of bacon, fried, and crumbled into pieces
1 tablespoon unsalted butter
7 eggs
½ cup sharp cheddar cheese, finely grated
4 medium size fluffy flour tortillas, warmed
¼ cup green onions, chopped
½ cup salsa verde
¼ cup chopped cilantro

For the spicy potatoes
1½lbs red potatoes, cut into 1-inch pieces, parboiled until knife tender and drained
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon Mexican oregano
Kosher salt
Freshly ground black pepper

For the spicy potatoes: Preheat the oven to 400° degrees F. Place a baking sheet in the oven and let heat for 15 minutes. Combine the garlic powder, cumin and oregano in small bowl. Toss the drained potatoes in the olive oil and season with salt and pepper.  Add in the seasoning mixture and toss to coat well. Add potatoes to the hot baking sheet and cook for 15-20 minutes, turning about halfway through. Once golden brown, remove and season with additional salt and pepper if necessary.

For the tacos: Combine the crema and lime juice; season lightly with kosher salt and set aside. Over low heat, melt the butter in large nonstick skillet. While the butter is melting, crack the eggs into a large bowl and whisk until you can no longer see streaks of the whites or yolks. Add the eggs to the melted butter. After about 2 minutes, gently pull a spatula across the eggs, forming nice soft fluffs of eggs. Stir in the cheddar cheese and pull the pan off the heat when they still look moister than you would like.

To assemble: Divide the eggs equally among the 4 warmed tortillas. Top with the Salsa Verde, bacon pieces and green onions. Drizzle on the Lime Crema and top with chopped cilantro.


bacon recipe courtesy of: Lauren Vaughan, From Everyday to Gourmet, May 16, 2013