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1
Fry bacon in medium heavy skillet over medium heavey skillet over medium heat until crisp.
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Remove and drain on paper towels, then crumble.
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3
Pour off and discard all but 1 1/2 teaspoons bacon drippings.
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4
Place pan over medium heat.
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Add onions; saute, stirring, until softened, 2 to 3 minutes.
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Add tomatoes, vinegar and red pepper flakes; cook and stir only 30 seconds more.
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Do not over cook tomatoes.
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Remove from heat.
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Season generously with salt.
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Place tortillas on work surface.
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Spread each with 2 tablespoons goat cheese.
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Divide crumbled bacon and sprinkle over half of each tortilla.
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Divide and spread tomato mixture over bacon.
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Place 3 to 4 watercress sprigs or 2 to 3 arugula leaves over tomatoes on each tortilla.
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Fold tortillas in half.
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The Quesadillas can be assembled 30 minutes ahead of time and held at cool room temperature.
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Keep loosely covered with plastic wrap.
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When ready to cook quesadillas, heat stove-top grill pan or medium-large skillet over medium-high heat; brush lightly with olive oil.
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When oil is hot, add enough quesadillas to fit comfortably in single layer.
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Grill or saute until lightly browned, about 2 minutes per side.
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Remove and continue, adding more oil if needed, until all quesadillas are cooked.
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To serve, slice quesadillas in half and mound in napkin-lined shallow basket.
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Serve warm.
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Per serving: 56 Calories; 4g Fat (63% calories from fat); 3g Protein; 2g Carbohydrate; 7mg Cholesterol; 127mg Sodium
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Recipe posted by: Lisa Minor
