| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive11 | 1 | servings | |
INGREDIENTS
| 1 | sm | Onion; chopped coarse |
| 3 | Garlic cloves; chopped | |
| 3 | tb | Olive oil |
| 2 | Red bell peppers; roasted | |
| 2 | Tablespooms chopped fresh basil | |
| Six; ( 9-to10-inch) flour | ||
| ; tortillas | ||
| 4 1/2 | oz | Soft mild goat cheese cut into 4 pieces; at room temperature |
| 1/4 | c | Prepared basil pesto* |
| 1 | sm | Onion; sliced thin |
| 2 | tb | Unsalted butter; softened |
INSTRUCTIONS
FOR SAUCE *Available at specialty food shops and many supermarkets Make the sauce: In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. Sauce may be made up to 3 days ahead and chilled, covered. Put 1 tortilla on a work surface and spread with 1 piece of goat cheese, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter. Heat a griddle or well-seasoned 10-inch cast iron skillet over moderately high heat until hot but not smoking. Cook quesadillas, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce. Yield: 4 to 6 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9208 Converted by MM_Buster v2.0l.
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