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Tex Mexican
Tex Mex Quesadillas

Kat's Bacon Apple Quesadillas 

4 apples
1 bunch of mache (or other green lettuce such as baby spinach or arugula) 
1 c. Roquefort cheese
1/4 c. spiced nuts
1/2 c. of cooked crumbled bacon
1/2 c. balsamic vinegar
Salt and pepper, scant amounts
18 6-inch flour tortillas  

Thinly slice and grill apple slices and cool. 
Bring balsamic vinegar to a boil and then reduce to a simmer and reduce until syrupy. 
For the spiced nuts, lightly sauté your choice or a mixture of pecans, cashews and/or walnuts in a small amount of butter. 
Toss lightly with cinnamon, allspice, cracked black pepper, sugar and salt. Place in oven until brown and hardened. 
Cool and crack into crumbles. 
Crumble Roquefort or other blue cheese on the layers of flour tortillas and sprinkle lightly with salt and black pepper. 
You will need 18 flour tortillas, allowing three for each "order." 
Arrange apples on two of the tortillas, and sprinkle with crumbled bacon and spiced nuts. Stack and top with a tortilla. 
Repeat until you have six quesadillas. 
Cut quesadilla into six wedges, place on plate, top with lightly oil and vinegar dressed mache and drizzle with balsamic syrup. 
Garnish with chopped spiced nuts.