INGREDIENTS

INSTRUCTIONS

Fry bacon in medium heavy skillet over medium heavey skillet over
medium heat until crisp. Remove and drain on paper towels, then
crumble. Pour off and discard all but 1 1/2 teaspoons bacon  drippings.
Place pan over medium heat. Add onions; saute, stirring,  until
softened, 2-3 minutes. Add tomatoes, vinegar and red pepper  flakes;
cook and stir only 30 seconds more. Do not over cook  tomatoes. Remove
from heat. Season generously with salt. Place  tortillas on work
surface. Spread each with 2 tablespoons goat  cheese. Divide crumbled
bacon and sprinkle over half of each  tortilla. Divide and spread
tomato mixture over bacon. Place 3-4  watercress spigs or 2-3 arugula
leaves over tomatoes on each  tortilla. Fold tortillas in half.
(Quesadillas can be assembeled 30  minutes ahead and held at cool room
temperature. Keep loosely covered  with plastic wrap.) When ready to
cook quesadillas, heat stove-top  grill pan or medium-large skillet
over medium-high heat; brush  lightly with olive oil. When oil is hot,
add enough quesadillas to  fit comfortably in single layer. Grill or
saute until lightly  browned, about 2 minutes per side. Remove and
continue, adding more  oil if needed, until all quesadillas are cooked.
To serve, slice  quesadillas in half and mound in napkin-lined shallow
basket. Serve  warm. Yield: 4 servings  Per serving: 56 Calories; 4g
Fat (63% calories from fat); 3g Protein;  2g Carbohydrate; 7mg
Cholesterol; 127mg Sodium  Recipe by: Betty Rosbottom - STL Post
Dispatch April 98  Posted to MC-Recipe Digest by Lisa Minor
<lisa@cybermill.com> on May  5, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 367
Calories From Fat: 202
Total Fat: 22.5g
Cholesterol: 35mg
Sodium: 829.4mg
Potassium: 515.8mg
Carbohydrates: 27.4g
Fiber: 3.4g
Sugar: 7.6g
Protein: 14.4g