Goat cheese quesadillas with roasted red pepper sauce

1 servings

Ingredients

Quantity Ingredient
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
4½ ounce Soft mild goat cheese cut into 4 pieces; at room temperature
¼ cup Prepared basil pesto*
1 small Onion; sliced thin
2 tablespoons Unsalted butter; softened

Directions

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 ½ 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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