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Goat Cheese luesadillas

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For roasted red-pepper sauce
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), minced
  Olive oil 1 Tablespoon
  Roasted sweet red peppers 2 , coarsely chopped
  Chopped fresh basil 2 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
  For pesto  
  Packed basil leaves 2 1⁄2 Cup (40 tbs) (Fresh)
  Packed italian parsley 1⁄2 Cup (8 tbs) (Fresh)
  Defatted reduced sodium chicken broth 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 3 Tablespoon
  Olive oil 5 Teaspoon
  Garlic 1 Clove (5 gm), chopped
  Crushed red pepper flakes 1⁄8 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  6 inch flour tortillas 12
  Goat cheese 4 1⁄2 Ounce

To make the roasted red-pepper sauce: In a medium skillet, combine the onions, garlic, and oil.
Cook over medium heat for 4 minutes, or until the onions are soft.
Transfer to a food processor or blender.
Add the red peppers, basil, and black pepper.
Process until smooth.
To make the pesto: In a food processor or blender, combine the basil, parsley, broth, Parmesan, oil, garlic, and red-pepper flakes.
Process until smooth.
Season with the salt and black pepper.
Lay 6 of the tortillas on a work surface.
Divide the goat cheese among them and spread evenly to cover the tortillas.
Divide the red-pepper sauce among them and spread evenly.
Sprinkle with the pesto.
Top with the remaining 6 tortillas.
Coat a large cast-iron or no-stick skillet with no-stick spray.
Place over medium heat for 1 to 2 minutes.
Transfer 1 quesadilla to the skillet and cook for 3 to 4 minutes per side, or until lightly browned.
Remove to a plate and cover with foil to keep warm.
Coat the skillet with no-stick spray and cook another quesadilla.
Repeat to cook all the quesadillas.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Goat Cheese Luesadillas Recipe