Guest guest Posted October 19, 2006 Report Share Posted October 19, 2006 GOAT CHEESE QUESADILLAS 2 DOZEN bite size Salsa 3 large plum tomatoes, seeded and finely chopped 1/8 teaspoon kosher salt 1/3 cup Calamata olives (2 ounces), pitted and finely chopped 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely chopped red onion 1 tablespoon balsamic vinegar 2 teaspoons fresh lime juice 1 teaspoon hot sauce 1/2 teaspoon minced garlic 1/4 teaspoon dried oregano Quesadillas: Eight 6-inch flour tortillas 4 ounces goat cheese, softened 4 small scallions, thinly sliced Freshly ground pepper 2 tablespoons vegetable oil Kosher salt Make the salsa: In a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes. Transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. Mix well. Make the quesadillas: Cut the tortillas into 4-inch rounds, using a small saucer as a template. Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas. In a large skillet, heat the vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 minute per side. Transfer the quesadillas to a cutting board and cut each one into 6 wedges. Sprinkle with salt and top each wedge with 1 teaspoon of the salsa. Serve immediately, passing the remaining salsa separately. Quote Link to comment Share on other sites More sharing options...
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