Goat Cheese Quesadillas with Roasted Red Pepper

Name: Goat Cheese Quesadillas with Roasted Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped coarse; 3 garlic cloves, chopped; 3 tablespoons olive oil; 2 red bell peppers, roasted; 2 tablespooms chopped fresh basil; Six ( 9-to10-inch) flour tortillas; 4 1/2 ounces soft mild goat cheese cut into 4 pieces, at room temperature; 1/4 cup prepared basil pesto*; 1 small onion, sliced thin; 2 tablespoons unsalted butter, softened; *Available at specialty food shops and many supermarkets

Servings: persons

1 small onion, chopped coarse
3 garlic cloves, chopped
3 tablespoons olive oil
2 red bell peppers, roasted
2 tablespooms chopped fresh basil
Six ( 9-to10-inch) flour tortillas
4 1/2 ounces soft mild goat cheese cut into 4 pieces, at room temperature
1/4 cup prepared basil pesto*
1 small onion, sliced thin
2 tablespoons unsalted butter, softened
*Available at specialty food shops and many supermarkets

1
In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened.
2
Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste.
3
Blend sauce until smooth and transfer to a small bowl.
4
Sauce may be made up to 3 days ahead and chilled, covered.
5
Put 1 tortilla on a work surface and spread with 1 piece of goat cheese, covering surface evenly.
6
Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion.
7
Repeat layering in the same manner, ending with a tortilla and gently pressing layers together.
8
Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto and onion.
9
Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
10
Heat a griddle or well-seasoned 10-inch cast iron skillet over moderately high heat until hot but not smoking.
11
Cook quesadillas, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side.
12
Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small onion, chopped coarse, 3 garlic cloves, chopped, 3 tablespoons olive oil, 2 red bell peppers, roasted, and more.

Yes, Goat Cheese Quesadillas with Roasted Red Pepper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!