Quesadillas with bacon, dates, and Manchego cheese

Ingredients:

For quesadillas:

• 12 slices of bacon
• 4 wheat tortillas recipe corn tortillas
• 2 tbsp grated Manchego cheese (about 220 gr.)
• 5 pitted dates, cut into strips
• 2 tbsp. extra virgin olive oil

For the pistachio sauce:

• 1/2 cup salted pistachio kernels
• 1 tsp dried red pepper flakes
• 1 clove garlic, coarsely chopped
• Juice of 1/2 lemon
• 2 cups spinach
• 1/4 cup extra virgin olive oil
• Coarse salt and freshly ground pepper
• 1 cup sour cream

Preparation:

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the bacon slices in an even layer on a parchment-lined baking sheet and bake for 15-18 minutes until golden brown. The bacon should be crispy. Pat dry with paper towels.
2. Meanwhile, prepare the pistachio sauce: In the bowl of a food processor, combine the pistachios, pepper flakes, garlic, lemon juice, and spinach and process thoroughly.
   
   With the processor running, slowly pour in the olive oil and blend until smooth. Add salt and pepper and blend for another 5 seconds. Transfer the mixture to a bowl and stir in the sour cream. Set aside.
3. Form quesadillas: one half of each tortillas Layer 1/2 cup cheese, 3 slices of bacon, and a few date slices. Fold the tortilla in half, covering the filling with the other half.
   
   Heat a tablespoon of olive oil in a nonstick skillet over medium heat. Cook 2 quesadillas for 4-5 minutes on each side until golden brown. The cheese should melt inside, sealing the quesadillas together.
   
   Add the remaining tablespoon of olive oil to the skillet and fry the remaining 2 quesadillas.
4. Cut each quesadilla into 4 triangles. Serve with pistachio sauce.