Goat Cheese, Caramelized Onion & Fire Roasted Pepper Quesadillas

Goat Cheese, Caramelized Onion & Fire Roasted Pepper Quesadillas

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  • Prep Time


  • Total Time


  • Servings



  • 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


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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