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Goat Cheese Quesadillas with Roasted Red Pepper Sauce Recipe

Goat Cheese Quesadillas with Roasted Red Pepper Sauce Recipe

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Goat Cheese Quesadillas with Roasted Red Pepper Sauce

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Ingredients

Count

Nutrition

264

Calories

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Ingredients:

Serving

1 small onion, chopped coarse
3 garlic cloves, chopped
3 tbsp olive oil
2 red bell peppers , roasted (procedure follows)
2 tbsp chopped fresh basil leaves
six 9- to 10-inch flour tortillas
a 4 1/2-oz 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 tbsp unsalted butter, softened

Directions:

Make 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 goat cheese piece, 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 quesadilla, 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.
To Roast Peppers: 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. (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.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	264.17 Kcal (1106 kJ)
Calories from fat	226.43 Kcal
		% Daily Value*
Total Fat	25.16g	39%
Cholesterol	15.27mg	5%
Sodium	123.14mg	5%
Potassium	130.86mg	3%
Total Carbs	6.89g	2%
Sugars	3.64g	15%
Dietary Fiber	1.51g	6%
Protein	2.52g	5%
Vitamin C	65.5mg	109%
Vitamin A	1.6mg	52%
Iron	25.2mg	140%
Calcium	38.8mg	4%

Amount Per 100 g
Calories	182.23 Kcal (763 kJ)
Calories from fat	156.2 Kcal
		% Daily Value*
Total Fat	17.36g	39%
Cholesterol	10.53mg	5%
Sodium	84.94mg	5%
Potassium	90.27mg	3%
Total Carbs	4.75g	2%
Sugars	2.51g	15%
Dietary Fiber	1.04g	6%
Protein	1.74g	5%
Vitamin C	45.2mg	109%
Vitamin A	1.1mg	52%
Iron	17.4mg	140%
Calcium	26.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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