Goat Cheese Quesadillas With Roasted Red Pepper
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
36
Spice
41
Sweetness
57
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 small
Onion (sliced thin)3 tbsps
Olive Oil2 tbsps
Basil (chopped fresh)1 cup
Basil Pesto (prepared *)2 tbsps
Unsalted Butter (softened)Directions:
1
For the sauce: In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened
2
Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste
3
Blend sauce until smooth and transfer to a small bowl
4
Sauce may be made up to 3 days ahead and chilled, covered
5
For the quesadillas: Put 1 tortilla on a work surface and spread with 1 piece of goat cheese, covering surface evenly
6
Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion
7
Repeat layering in the same manner, ending with a tortilla and gently pressing layers together
8
Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto and onion
9
Spread top and bottom of each quesadilla with 1/2 tablespoon butter
10
Heat a griddle or well-seasoned 10-inch cast iron skillet over moderately high heat until hot but not smoking
11
Cook quesadillas, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side
12
Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce