Goat Cheese Quesadillas with Roasted Red Pepper

4 to 6 servings
  • For sauce:
  • 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
  • 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.

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