Ingredients

• 4 large flour tortillas (9 inch)
• 8 ounces soft fresh goat cheese (or other soft, spreadable cheese)
• 1 teaspoon cumin
• 1 lb tomatoes, stemmed & sliced 1/4-inch thick
• 2 teaspoons balsamic vinegar
• 8 pieces bacon, cooked until crisp and well drained then cut into 1-inch pieces
• 2 cups Baby Spinach
• olive oil, for grilling

Instructions

1. Place a tortilla on a clean workspace.

2. Mix the cheese & cumin in a mixing bowl until well blended.

3. Using a table knife or small rubber spatula, spread a fourth of the cheese mixture on the tortilla, going almost to the edges.

4. Then arrange a fourth of the tomatoes on one half of the tortilla.

5. Drizzle the tomatoes with 1/2 tsp balsamic vinegar on each tortilla.

6. Lay a fourth of the bacon pieces over the tomatoes, then top with a fourth of the spinach.

7. Fold the tortilla in half and press down gently to secure the filling.

8. Repeat to make three more quesadillas.

9. Heat up your grill (to medium-low), brush the grate with olive oil (while it is still cool or prior to putting on the heat). I would recommend brushing the outside of the tortilla with the olive oil also. (you can also cook them in a skillet at medium heat).

10. When grill is hot, add the quesadillas in a single layer.

11. Using a spatula, press down on the quesadillas, and cook until grill marks appear (or it is lightly browned in a skillet), about two minutes.

12. Carefully turn the quesadillas over and cook until grill marks appear (or lightly browned if using skillet), about 2 minutes more.

13. Remove and cover loosely with foil to keep warm until all quesadillas are cooked.

14. Cut each tortilla into 3 wedges and arrange on a dinner or salad plate.