ROASTED PEPPER, CARAMELIZED ONION, GOAT CHEESE QUESADILLA
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| 1. | Roast & cut into thin strips |
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| 1 | RED BELL PEPPER |
| 1 | YELLOW BELL PEPPER |
| 1 | POLBANO CHILI |
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Method:
- If peppers are small cut a small slit close to stem for steam to escape
- Place on a baking sheet, put directly under broiler or on a screen over gas burner or directly on a charcoal grill
- Turn them as they char and blister all over
- Immediately wrap in damp paper towels and place in a plastic bag to steam
for 10-15 minutes
- Remove skin, stem and seeds
- Proceed as directed by recipe
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| 2. |
Preheat Oven to 350 degrees | |
| 8 | 8" FLOUR TORTILLAS |
| 2 CUPS | SHREDDED MONTEREY JACK CHEESE |
| 1 CUP | CRUIMBLED GOAT CHEESE |
|
- Place flour tortillas on flat baking sheet
- Sprinkle 1/4 cup of jack cheese over each tortilla
- Sprinkle 1 tbl of goat cheese over the top of jack cheese
|
| 3. |
Heat oil in large skillet over medium high heat and caramelize the following: |
|
| 1 | MEDIUM ONION THINLY SLICED |
| 2 | CLOVES GARLIC THINLY SLICED |
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- Sauté onions until amber colored
- Add garlic and continue to sauté until golden in color
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| 4. |
Divide the caramelized onion garlic mixture evenly among the tortillas |
| 5. |
Divide the 3 different roasted peppers strips evenly among the tortillas |
| 6. |
Top with the remaining goat cheese |
| 7. |
Bake open faced in oven 10-12 minutes until cheese melts |
| 8. |
Cut into 4 triangular servings. Enjoy! |
