Bacon, Date and Manchego Quesadillas with Pistachio Cream

 

I have really started liking dates - yes, the food dates, real life romantic dates are great too :)  I made bacon wrapped dates awhile back (Link Here) and this time dates and bacon made an appearance together.  I never would have thought to put them together, but of course Food Network came up with a great pairing in their March 2014 magazine.  Enjoy!

Source:   Food Network Magazine Bacon issue - March 2014

Ingredients:
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

Instructions:
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.