| 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.
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”