Bacon, Date and Manchego Quesadillas

Ingredients

• 12 slices bacon 
• 5  dates pitted julienned
• 4 10-inch flour tortillas 
• 1 clove garlic roughly chopped
• 0.5  juice of lemon 
• 4 servings kosher salt and pepper freshly ground
• 8 ounces manchego cheese shredded
• 1 cup crema mexicana sour
• 0.3 cup olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 0.5 cup pistachios salted
• 1 teaspoon pepper flakes red
• 2 cups pkt spinach 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk

Directions

1. 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.
2. Drain on paper towels.
3. 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.
4. Pour the mixture into a bowl and whisk in the crema; set aside.
5. 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.
6. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat.
7. 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.
8. Cut each quesadilla into 4 triangles; serve with the pistachio cream.
9. Photography by Johnny Miller