Goat Cheese Quesadillas with Roasted Red Pepper Sauce Recipe

Name: Goat Cheese Quesadillas with Roasted Red Pepper Sauce
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 (procedure follows); 2 tablespoons chopped fresh basil leaves; six 9- to 10-inch flour tortillas; a 4 1/2-ounce log soft mild goat cheese such as Montrachet, 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 (procedure follows)
2 tablespoons chopped fresh basil leaves
six 9- to 10-inch flour tortillas
a 4 1/2-ounce log soft mild goat cheese such as Montrachet, 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 goat cheese piece, 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 quesadilla, 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.
13
Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes.
14
(Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.)
15
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
16
Keeping peppers whole, peel them, starting at blossom end.
17
Cut off pepper tops and discard seeds and ribs.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 (procedure follows), and more.

Yes, Goat Cheese Quesadillas with Roasted Red Pepper Sauce 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.

Goat Cheese Quesadillas with Roasted Red Pepper Sauce

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