Aired July 31, 2014
6 6-inch flour tortillas
6 strips thick-cut bacon
1 1/2 cups Roquefort cheese, room temperature
1/4 cup sour cream
1/2 cup Monterey Jack cheese, shredded
2 Golden Delicious apples, thinly sliced
Juice of 1 lemon
1/4 cup thinly chopped chives
PAM or other nonstick cooking spray
For the Truffle-Honey:
1/4 cup honey
1 ounce white truffle oil
Lay the bacon on a sheet tray and cook in a 400°F oven until crispy. Drain on paper towels and crumble by hand.
Using a mandolin, thinly slice the apples. Toss the apples in the lemon juice to prevent them from turning color.
In a bowl, combine the room temperature Roquefort and the sour cream.In another bowl, combine the honey and truffle oil.
To build the quesadillas, lay four of the tortillas on a flat surface. Spread a thin layer of the Roquefort mixture on all four tortillas. Top two of the tortillas with the sliced apples as you would layer mozzarella cheese on a pizza. Top the apples with a sprinkling of the crumbled bacon and shredded Monterey Jack. Top with another tortilla.On that tortilla,place additional layers of apples, Monterey Jack and bacon. Top with the Roquefort tortillas, spread-side down.
Cook quesadilla in a nonstick sauté pan sprayed with PAM over medium-high heat for 2-3 minutes per side or until crispy and golden. Cut each quesadilla into 8 triangular wedges.
Garnish with a drizzle of truffle honey, chopped chives and cracked black pepper, and serve.
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