Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relish

Sometimes something that initially doesn't sound like it's going to be good, turns out to be absolutely delicious. Chef Bobby Flay's Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relish is one of those recipes. I mean, I like bacon as well as the next person, but on a tortilla? With corn? I was a little iffy about it but after reading Alysha's glowing review of the recipe over at The Savory Notebook, I decided to try it. I mean, bacon on the grill? Who wouldn't be curious about that?


Dh was game to try so we loaded the bacon onto a well oiled grill ... and the inevitable happened.

Needless to say, our first foray into grilling bacon is most likely going to be our last. By the time we could get the bacon off the grill, it was pretty much charcoal (though the dogs did appreciate it!) Fortunately, given my bad bacon history, I picked up some extra bacon while I was at the store and once again, Jill from Simple Daily Recipes came to our rescue with her incredibly simple recipe for Oven Fried Bacon. I slapped a couple of cookie sheet's worth of bacon into the oven and in 20 minutes were were back in business.


While the bacon was a dismal failure, the corn on the grill turned out really well and added just the right amount of smoky, charred sweetness to the quesadillas.

Aside from having to re-make the bacon, this recipe goes together pretty quickly. And to be honest, I don't know that grilled bacon would really add anything to the recipe. It was terrific with regular bacon and a lot less of a hassle. The Avocado-Cherry Tomato Relish was yummy as well. Definitely a keeper!


Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relish
Bobby Flay's Boy Gets Grill

Relish:
2 ripe Haas avocados -- halved, pitted,
peeled and diced
4 ounces tiny cherry or grape tomatoes -- halved
1/2 red onion -- thinly sliced (I
used chives)
2 jalapeno chiles -- seeded and minced
Juice of 1 lime
3 tablespoons canola oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Quesadillas:
16 thick slices bacon
3 ears corn -- husked
Canola oil
Salt and freshly ground pepper
12 tortillas -- (6-inch)
2 cups grated Monterey Jack cheese
1 cup grated white Cheddar cheese
2 scallions -- thinly sliced
2 teaspoons ancho chile powder
Cilantro leaves

Combine relish ingredients in a bowl and season with salt and pepper to taste. The relish can be made a couple of hours in advance, covered and kept refridgerated. Bring to cool room temperature before serving.

Heat your grill to medium.

Grill the bacon, laying it across the grate of the grill, for 4 to 5 minutes on each side, until golden brown and crispy but not blackened. Remove the bacon to a plate lined with paper towels (leave grill on), let cool slightly, and crumble.

Brush the corn all over with oil and season with salt and pepper. Grill the corn on all sides until lightly charred, about 8 minutes total. Remove from the grill and set aside (leave the grill on). To remove the kernels, stand the corn on end in a large bowl and cut downward with a small, sharp knife.

Place 8 of the tortillas on a flat work surface. Divide the cheeses, scallions, crumbled bacon, and charred corn among the tortillas and season with salt and pepper.

Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top. Press lightly to help the quesadilla hold together. Brush the tops of the quesadillas with oil and sprinkle with the ancho powder. Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes. Carefully turn the quesadillas over with a large spatula, close the grill hood, and continue cooking for 1 to 2 minutes, until cheese has melted and the tortillas are crisp.

Remove the quesadillas from the grill, cut into quarters, and top each quarter with a dollop of the avocado relish. Garnish with cilantro leaves.