Blt Quesadillas - cooking recipe

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

Preparation

Place a tortilla on a clean workspace.
Mix the cheese & cumin in a mixing bowl until well blended.
Using a table knife or small rubber spatula, spread a fourth of the cheese mixture on the tortilla, going almost to the edges.
Then arrange a fourth of the tomatoes on one half of the tortilla.
Drizzle the tomatoes with 1/2 tsp balsamic vinegar on each tortilla.
Lay a fourth of the bacon pieces over the tomatoes, then top with a fourth of the spinach.
Fold the tortilla in half and press down gently to secure the filling.
Repeat to make three more quesadillas.
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).
When grill is hot, add the quesadillas in a single layer.
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.
Carefully turn the quesadillas over and cook until grill marks appear (or lightly browned if using skillet), about 2 minutes more.
Remove and cover loosely with foil to keep warm until all quesadillas are cooked.
Cut each tortilla into 3 wedges and arrange on a dinner or salad plate.