So you think Quesadillas are everyday fare?

[ben]

Not when I make them!

Here's what I did tonight:

I chopped up some bacon, from my friend who raises pigs on pasture, then cooked it up in a cast iron skillet.

Then I did a chiffonade of Italian (Dino, Lacinato...) kale and satueed that in a little of the bacon grease.

I took all that out of the pan, flopped in a flour tortilla (I'm sorry, I just don't like corn tortillas!). I used a mixture of smoked gouda, a raw milk sheep cheese (which I love), and some plain chevre. Then the bacon & kale, then more cheese. Topped with another tortilla.

Cook over medium-low until the cheese melted, flipped it, covered it, cooked a few minutes more. Voila! Gourmet quesadilla!

[Mary Ann]

Oh wow, I have to sit down.

Yummeh!

[qhaddict]

Uhm, generally quesadillas are flour tortillas, not corn.

And to this Texan, for some reason, your quesadilla doesn't really seem like a quesadilla. I guess technically it is, though. I'm glad you enjoyed it

[Deleted]

good golly, 'real' quesadilla or not (hey, is barbeque chicken and sauce on a pizza shell REALLY a pizza? ), this sounds very tasty! I remember a wonderful sandwich in CA with sauteed spinach and swiss cheese and mushrooms... on toasted french bread. WOW.
Ben, you have some really great sounding foods... post more recipes please!

[Frostym]

Ben, it sounds lovely and yummy. But, pardon my naivite- what is a chiffonade?

[ben]

Ack! I don't read this board often...

Frosty, a chiffonade is a thin slice. For the kale, I lined up the leaves in a pile, then sliced them into strips about 1/8" thick.