JÄGER APPLE CIDER CREMA
JÄGER AND BALSAMIC VINAIGRETTE FRISEE SALAD
Place bacon on a pam sprayed sheet tray and cook in 350 degree oven for 15 to 20 minutes until bacon is crispy. Remove from oven, drain fat and allow bacon to cool. Rough chop bacon and hold at room temperature.
Remove stem from figs and slice into circles, lengthwise ¼ inch thick. Place in bowl and toss with 1 Tbsp Jäger, season with kosher salt and black pepper.
Remove core from apple. Slice apple in half and and slice into half circles ¼ inch thick. Place in bowl, toss with 1 Tbsp Jäger , 1 tsp blended oil, season with kosher salt and black pepper. Place apple slices on a pam sprayed sheet tray and roast in oven at 350 for 10 minutes. Remove from oven and allow to cool.
Place 1 flour tortilla on cutting board. Arrange 8 slices of figs and 8 slices of apple on flour tortilla. Crumble a little less than ½ cup of chopped bacon over flour tortilla and spread out evenly. Add half the amount of blue cheese and half the amount of white cheddar and spread out evenly. Place 1 flour tortilla on top and repeat process. Place last tortilla on top, wrap quesadilla in plastic and refrigerate until ready to serve.
For Jäger Apple Cider Crema:
Place all ingredients in a small bowl, season lightly with kosher salt and whisk.
For Jäger and Basamic Vinaigrette Frisee Salad:
Place evoo, balsamic vinegar and Jäger in a small bowl and whisk. Dress frisse with vinaigrette, when quesadilla is ready to serve.
QUESADILLA COOKING PROCEDURE
Place a large saute pan over medium heat and add 2 tbls blended oil. Allow saute pan to get hot and place Quesadilla in pan, press firmly on Quesadilla and allow tortilla to brown. Carefully flip quesadilla and and brown opposite side. Remove from pan, place on pam sprayed sheet tray and heat in a 350 degree oven just until cheese is melted.
Remove from oven, place on cutting board and cut quesadilla into 8 pieces. Place on plate and drizzle with Jäger apple cider crema. Dress and season frisee, place in center of Quesadilla, dust Quesadilla with a pinch of cinnamon and serve.
Serves 6 to 8 Guests