Bacon, Date, And Manchego Quesadillas

• 12 slices bacon
• 4 flour tortillas 10 -inch
• 2 cups manchego cheese shredded, about 8 ounces
• 5 dates pitted and julienned
• 2 tablespoons extra-virgin olive oil
• 1/2 cup salted pistachios
• 1 teaspoon red pepper flakes
• 1 clove garlic roughly chopped
• 1/2 lemon
• 2 cups spinach
• 1/4 cup extra virgin olive oil
• freshly ground pepper
• 1 cup Mexican crema or sour cream

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. Drain on paper towels.
2. 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.
3. 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.
4. Cut each quesadilla into 4 triangles; serve with the pistachio cream.

bacon, flour tortillas, manchego cheese, dates, extravirgin olive oil, pistachios, red pepper, garlic, lemon, spinach, extra virgin olive oil, freshly ground pepper, sour cream

Taken from www.yummly.com/recipe/Bacon_-Date_-and-Manchego-Quesadillas-877995 (may not work)