| 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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