Goat Cheese Quesadillas with Roasted Red Pepper Sauce
Serves: 4 to 6
These quesadillas may look like a lot of work, but the process is quick. Moreover, the results are well worth it! They are a great appetizer but can also be the main course with a light green salad on the side.
Ingredients
PreparationIngredients
- 6 9- to 10-inch flour tortillas Add to list
- 1 4 1/2-ounce log of soft, mild goat cheese such as Montrachet, cut into 4 pieces, at room temperature Add to list
- 1/4 cup Spinach Arugula Pesto Add to list
- 1 onion, sliced and caramelized Add to list
- 2 tablespoons softened, unsalted butter Add to list
- 1/4 cup Roasted Red Pepper Sauce Add to list
- Butter for frying Add to list
Preparation
Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with 1/4 of caramelized onion. Repeat layering in the same manner, ending with a tortilla, gently pressing layers together.
Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto and onion. Spread the 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, one at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side.
Cut each quesadilla into 8 to 10 wedges and serve warm with Roasted Red Pepper Sauce.
Recipe by , PCC Cooks instructor
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