Email to Cat      

Cheesy Poblano and Bacon Quesadilla

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"This is the best quesadilla *ever.* I know, that statement is bold, but this one really is my favorite. It's cheesy and smoky (thanks to the poblano peppers) and it has a nice bacon flavor. I serve it topped with a sweet pineapple salsa that really complements the other flavors and almost makes you feel like you're enjoying a quesadilla on a beach somewhere, which is really nice for me, considering it's winter for basically nine months out of the year where I live in Colorado. This quesadilla comes together in no time, making it perfect for a quick lunch or even dinner, especially when served with a side salad."

List of Ingredients

◦ 4 slices thick-cut bacon, quartered
◦ 2 poblano peppers, seeded and thinly sliced
◦ 8 large flour tortillas
◦ 1 cup shredded pepper Jack cheese
◦ 1 cup fresh baby spinach, roughly chopped
◦ 1 cup shredded cheddar cheese
◦ 2 tablespoons extra-virgin olive oil
◦ Pickled Jalape�o Pineapple Salsa (recipe follows) or store-bought salsa, for serving


Recipe

Place the bacon in a cold large skillet over medium heat. Cook until the fat renders and the bacon is crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate to drain, reserving the fat in the skillet.

Return the skillet to the heat, add the poblanos, and cook until soft, about 5 minutes. Transfer the peppers to a small bowl.

Lay out four tortillas on a clean work surface. Sprinkle each with � cup of the pepper Jack cheese, then evenly divide the spinach, peppers, and bacon among the four tortillas. Finish each with � cup of the cheddar cheese and another tortilla.

Wipe out the skillet and heat the olive oil over medium heat. When the oil shimmers, add the quesadillas, one at a time. Cook until the bottom is crispy and golden brown, about 2 minutes, then gently flip and cook until the tortilla is golden and the cheese has melted, 2 to 3 minutes more.

Serve hot with salsa alongside.

Serves 4






❧ Pickled Jalape�o Pineapple Salsa:

◦ 2 cups fresh pineapple chunks
◦ 2 tablespoons chopped pickled jalape�o peppers
◦ Juice of 1 lime
◦ ⅓ cup fresh cilantro, chopped
◦ Flaky sea salt

In a medium bowl, stir together the pineapple, jalape�o, lime juice, cilantro, and a pinch of salt. Store the salsa refrigerated in an airtight container for up to 2 days.

Makes 2 cups