BLT QUESADILLAS WITH GARLIC CHIVE MAYONNAISE (makes 24 pieces)
extra virgin olive oil
2 cups cherry tomatoes, sliced in half
3 cups arugula, roughly chopped
1 cup grated mozzarella cheese
6 (8-inch) tortillas
1 lb bacon, cooked and chopped into large pieces
2/3 cup mayonnaise
3 cloves garlic, minced
2 TBS fresh chives (or flat leaf parsley)
salt and pepper
Drizzle about 1 TBS extra virgin olive oil in a medium sauté pan over medium heat. Add the halved cherry tomatoes and cook for 2 minutes, until slightly softened. Add the arugula and sauté until slightly wilted, about another 1-2 minutes. Remove from heat.
Laying the tortillas flat on a cutting board, evenly distribute the cheese and the tomato-arugula mixture on one-half of each tortilla. Distribute the bacon evenly over the tomato-arugula mixtures. Fold the tortilla over, creating a half circle.
In a medium bowl, combine the mayonnaise, garlic and chives. Season with salt and pepper.
Heat a large grill pan, panini maker or large, non-stick pan over medium heat. Spray with non-stick cooking spray and cook each side until golden brown. Cut into wedges and serve with the Garlic Chive Mayonnaise.