The Busy Gourmand

This recipe was contrived when I needed to make a BLT and there was no bread in the house.  It makes for an unusual quesadilla, not mention an unusual BLT.  The result was pretty fantastic.  Use any kind of cheese that is good for quick melting.

• 4 slices cooked bacon, cut into 1/2 inch pieces
• 4 oz grated cheese, cheddar, provolone, swiss etc., use a good melting cheese
• 4 paper thin slices of tomato
• Handful of small lettuce leaves, or large lettuce leaves cut into pieces
• 4 medium flour tortillas
• 2 tablespoons sour cream, for garnish
• 6 cilantro leaves. for garnish

Rub some cooking oil in the bottom of a cast iron skillet, with enough oil just to create a thin coat on the bottom. I usually apply it with a paper towel to keep the coating thin enough.  If you have some bacon fat left over from cooking the bacon you could of course use that.  Place the skillet over medium high heat and allow the oil to heat thoroughly.

Place one of the tortillas in the skillet.  Add a thin layer of the grated cheese, followed by two slices of the tomato, half the bacon, and then half the lettuce.  Place the second tortilla on top.  Press down the edges of the top tortilla so that as the cheese melts the two tortillas fuse together a bit.  This makes it easier to turn the tortillas.  Just be careful not to press down too hard and burn your fingers.  After about 2 or 3 minutes, about the time you smell the tortilla in the pan get toasty, flip the quesadilla and toast the other tortilla.  Once again keep it in the pan for 2 or 3 minutes. Reoil the pan and repeat the process for the second quesadilla.

Remove the quesadilla from the pan and slice into quarters.  Arrange the quarters on a plate and garnish with a little sour cream and some cilantro leaves.  The quantities above make two quesadillas.