Bacon, Date and Manchego Quesadillas

Total Time:
40 min
10 min
30 min

4 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.

  • Photography by Johnny Miller

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    This recipe is featured in:

    Better with Bacon