1/4 pound fresh green tomatillos, husked
1 small red bell pepper
1 clove garlic, peeled
2 Tablespoons chopped red onions
1/2 serrano chile, seeded and coarsely chopped
Juice of 1/2 lime
1/2 bunch of cilantro, thick stems removed, plus more for garnish
1/2 teaspoon sugar
1 teaspoon kosher salt
8 strips bacon
2 small leeks (white and light green parts only), cleaned, thinly sliced
1 Tablespoon butter, unsalted
1/2 teaspoon kosher salt
3 cups shredded Monterey Jack/Cheddar cheese
1/4 cup minced pickled jalapenos (optional)
8 (8-inch) flour tortillas
Tomatillo Salsa: Husk the tomatillos and blanch them in boiling water for 15 seconds (only). Immerse them in a bowl with ice water to cool them. Remove the core from each tomatillo. Puree tomatillos in a food processor. Roast the pepper over a flame or broil in the oven until charred. Put into a paper bag for 5 minutes then peel off the charred skin and remove seeds and stem. In the food processor, add bell pepper, garlic, chopped red onions, seeded serrano chile, lime juice, stemmed cilantro, sugar and salt. Puree until smooth. Transfer to a bowl with a small spoon for serving, and garnish with some cilantro.
Bake Bacon for Quesadillas: Place cooling rack over a sheet pan lined with foil. Lay bacon strips on cooling rack and bake for 10 minutes, until crisp. Cool slightly and cut bacon into 1/2 inch strips.
Clean Leeks: Keeping root on, split lengthwise and cut in half, then fan out in a bowl of water to remove sand. Stack the layers and cut into long strips.
Sauté Leeks: Melt butter in large skillet over medium-low heat. Add leeks and salt; sauté until tender, about 10 minutes. Set aside to cool.
Quesadilla Filling: Mix together the bacon, grated cheese, pickled jalapeno, and cooled leeks.
Make Quesadillas: Add 1 Tablespoon of canola oil to a non-stick pan over medium heat. Lay a tortilla flat in the pan. Place 1/4 cup of bacon/cheese filling on one side of the tortilla and then fold in half. Cook for a few minutes until golden, then turn and cook until toasty on the other side. Remove from heat. Repeat until all ingredients have been used.
Serve: Cut each quesadilla into 4 pieces, and serve with tomatillo salsa.
Recipe created by Parties That Cook®
Makes 32 slices and 2 cups of salsa