-
1
Place a tortilla on a clean workspace.
-
2
Mix the cheese & cumin in a mixing bowl until well blended.
-
3
Using a table knife or small rubber spatula, spread a fourth of the cheese mixture on the tortilla, going almost to the edges.
-
4
Then arrange a fourth of the tomatoes on one half of the tortilla.
-
5
Drizzle the tomatoes with 1/2 tsp balsamic vinegar on each tortilla.
-
6
Lay a fourth of the bacon pieces over the tomatoes, then top with a fourth of the spinach.
-
7
Fold the tortilla in half and press down gently to secure the filling.
-
8
Repeat to make three more quesadillas.
-
9
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).
-
10
When grill is hot, add the quesadillas in a single layer.
-
11
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.
-
12
Carefully turn the quesadillas over and cook until grill marks appear (or lightly browned if using skillet), about 2 minutes more.
-
13
Remove and cover loosely with foil to keep warm until all quesadillas are cooked.
-
14
Cut each tortilla into 3 wedges and arrange on a dinner or salad plate.
