Goat Cheese, Caramelized Onion & Fire Roasted Pepper Quesadillas

By boscobojo

Ingredients

• 3 Tbl. olive oil, divided
• 4 small red onions, finely diced (about 4 cups)
• 2 Tbl. firmly packed brown sugar
• 7 Tbl. red wine vinegar
• 4 red bell peppers
• 8 (8-in.) flour tortillas
• 7 oz. goat cheese, softened
• 1 cup loosely packed basil leaves

Preparation

Step 1

Cook onions, sugar and vinegar in 2 1/2 Tbl. hot oil in a large, heavy skillet over medium heat, stirring often, 20 minutes or until onions are translucent and caramel-colored. Remove from heat; cool.

Preheat broiler to high. Brush peppers with remaining oil; place on baking sheet. Broil 15 minutes or until charred, turning every 5 minutes. Transfer to a wire rack; cover tightly and let stand until cool. Peel peppers, remove stems and seeds, and finely chop.

Spread goat cheese evenly over 4 tortillas. Sprinkle evenly with basil, onions, and peppers. Top with remaining tortillas.

Cook tortillas stacks, one at a time, in a nonstick skillet over medium-high heat for 2 minutes on each side or until tortillas are crisp and cheese melts. Remove from heat; cut each quesadilla evenly into 6 wedges. Serve with lime wedges.