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
Details
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.
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