Jyll Everman's BLT Quesadillas - New York News | NYC Breaking News

Get this recipe courtesy of Jyll Everman.

Ingredients:
EVOO
2 cups cherry tomatoes, sliced in half
3 cups arugula, roughly chopped
1 cup grated mozzarella cheese
6 (8 inch) flour tortillas
1 lb bacon, cooked and chopped into large pieces
2/3 cup mayonnaise
3 cloves garlic, minced
2 Tbs fresh chives
salt and pepper

Method:
Drizzle about 1 Tbs EVOO in a medium sauté pan over medium heat. Add the halved cherry tomatoes and cook for 2 minutes, until slightly softened. Add the arugula and sauté until slightly wilted, about another 1-2 minutes. Remove from heat.
Laying the tortillas flat on a cutting board, evenly distribute the cheese and the tomato-arugula mixture on one half of each tortilla. Distribute the bacon evenly over the tomato-arugula mixtures.  Sprinkle with salt and pepper. Fold the tortilla over, creating a half circle.
In a medium bowl, combine the mayonnaise, garlic and chives. Season with salt and pepper.
Heat a large grill pan, panini maker or large non-stick pan over medium heat. Spray with non-stick cooking spray and cook each side until golden brown. Cut into wedges and serve with the Garlic Chive Mayonnaise.

Makes 24 pieces.