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Ingredients
Cilantro Nut Mash:
1/2 cup chopped fresh cilantro
leaves
2 tablespoons grated Parmigiano Reggiano
1/4 cup chopped pecans
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon smooth goat cheese
1/4 teaspoon kosher salt
Pan del Campo:
1 (16-ounce) can refrigerated biscuits (8-count), “Grand” size
8 bacon slices, cooked until
very crisp, drained and crumbled
4 ripe tomatoes, sliced into thin rounds
2 cups (8 ounces) shredded Monterey Jack Cheese
1 cup goat cheese crumbles
2 cups field greens, washed and patted dry
Instructions
1/2 cup chopped fresh cilantro
leaves
2 tablespoons grated Parmigiano Reggiano
1/4 cup chopped pecans
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon smooth goat cheese
1/4 teaspoon kosher salt
Pan del Campo:
1 (16-ounce) can refrigerated biscuits (8-count), “Grand” size
8 bacon slices, cooked until
very crisp, drained and crumbled
4 ripe tomatoes, sliced into thin rounds
2 cups (8 ounces) shredded Monterey Jack Cheese
1 cup goat cheese crumbles
2 cups field greens, washed and patted dry
1. To prepare Cilantro-Nut Mash, combine cilantro, cheese, pecans and garlic in a food processor. Pulse while gradually adding oil. Add goat cheese and season with salt, processing just until slightly smooth.
2. To prepare Pan Del Campo, preheat oven to 375F.
3. Remove biscuits from can. Cut or pull apart into 8 equal pieces. Roll each piece into a 8-inch round on a floured work surface with a floured rolling pin. (The thinner the rounds, the crisper, lighter and better they’ll be.) Transfer to baking sheets and bake 10 minutes, or until browned. Remove from oven.
4. Increase oven temperature to 400F. Spread each crust with 1 tablespoon Cilantro Nut Mash. Cover evenly with crumbled bacon, tomatoes and cheese. Return to oven 2 to 3 minutes, until cheese melts. Remove and garnish with field greens. Serves 8.
Recipe adapted with permission from Grady Spears and June Naylor's, The Texas Cowboy Kitchen (Andrews McMeel Publishing, 2007).
"Home at the Range," July 2009.
Nutritional Information
2. To prepare Pan Del Campo, preheat oven to 375F.
3. Remove biscuits from can. Cut or pull apart into 8 equal pieces. Roll each piece into a 8-inch round on a floured work surface with a floured rolling pin. (The thinner the rounds, the crisper, lighter and better they’ll be.) Transfer to baking sheets and bake 10 minutes, or until browned. Remove from oven.
4. Increase oven temperature to 400F. Spread each crust with 1 tablespoon Cilantro Nut Mash. Cover evenly with crumbled bacon, tomatoes and cheese. Return to oven 2 to 3 minutes, until cheese melts. Remove and garnish with field greens. Serves 8.
Recipe adapted with permission from Grady Spears and June Naylor's, The Texas Cowboy Kitchen (Andrews McMeel Publishing, 2007).
"Home at the Range," July 2009.
Per serving: 430 calories, 29g fat, 50mg chol., 18g prot., 24g carbs., 1g fiber, 870mg sodium.
