A Squared: What's For Dinner Wednesday: BLT Quesadillas with Tangy Avocado Sauce

Wednesday, May 15, 2013

What's For Dinner Wednesday: BLT Quesadillas with Tangy Avocado Sauce

We made these quesadillas for a weekend dinner in recently and they were a big hit at our house!  As much as I love going out to eat and trying new restaurants, we are also very budget conscious so we try to make sure that we eat at home at least one weekend night.  The only issue that I usually have with that is that sometimes making one of our "regular" dinners on the weekend doesn't feel right. I'm usually too tired to make anything elaborate on a Friday night and if we're drinking wine and watching a movie on the couch on Saturday night I'm usually looking to make a dinner that's more fun and less like the [boring] roasted chicken breast and steamed veggie dinners we have on a typical weeknight.

This dinner recipe is definitely not part of our usual rotation though and is exactly what I was looking for that night-- casual, comforting, and pretty easy to make.  It's a fun play on two of my favorite comfort foods: BLT sandwiches and quesadillas.  They're salty and savory, but the tangy avocado dipping sauce with lemon juice and Greek yogurt helps balance the flavors out.

  • 4 medium flour tortillas
  • 8 strips of center cut bacon, cooked and drained
  • 2 Roma tomatoes, thinly sliced
  • Salt
  • 1 cup baby spinach leaves, stems removed
  • 1 cup shredded mild cheese *I used a reduced fat Mexican cheese blend
  • Cooking spray or extra virgin olive oil
For the dipping sauce--
  • 1/2 ripe avocado
  • 3 Tbs. fat free plain Greek yogurt
  • Juice of 1/2 lemon
  • 1 garlic clove
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
Lightly coat a medium skillet with cooking spray or olive oil and heat over medium-high heat.

Lay one flour tortilla in the pan and working quickly, layer (in this order): a light sprinkle of cheese, a layer of spinach leaves, 2 strips of bacon (broken into smaller pieces to fit, if needed), 3-4 tomato slices, and another light sprinkle of cheese. Fold the other half of the tortilla over and lightly press down on the top with a spatula.

Once the cheese begins to melt and the bottom of the tortilla is golden brown, gently flip the quesadilla over. Continue to cook until the other side is golden brown and then remove from the pan.

Allow the quesadilla to cool for about 5 minutes and then cut into 3 or 4 triangles with a sharp knife or pizza cutter.  Repeat the above process with the remaining 3 tortillas and ingredients.

To make the dipping sauce, add the avocado and the following 5 ingredients (through pepper) to the bowl of a food processor or mini chopper.  Blend until smooth.  Depending on how thick or thin you prefer it, you could also add additional avocado, yogurt, or lemon juice too.

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