| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive11 | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped coarse | |
| 3 | Garlic cloves, chopped | |
| 3 | T | 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 | Onion, sliced thin | |
| 2 | T | Unsalted butter, softened |
INSTRUCTIONS
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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