Spicy Eggplant, Red Onion And Goat Cheese Quesadilla Recipe - Cooking Index
Spicy Eggplant, Red Onion And Goat Cheese Quesadilla Recipe - Cooking Index
| 4 | Crosswise slices red onion, 1/4" thick | |
| 4 | Lengthwise slices eggplant, | |
| Unpeeled, 1/4" thick | ||
| 3 | Six-inch flour tortillas | |
| 1/4 cup | 59ml | Grated Monterey Jack |
| 1 1/2 cups | 219g / 7.7oz | Crumbled goat cheese |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Olive oil |
Prepare a charcoal fire and let it burn down to embers, or preheat the broiler. Preheat the oven to 450 degrees.
Toss the eggplant and red onions in the olive oil and season with salt and pepper. Grill the onion slices 2 minutes on each side and the eggplant 1 1/2 minutes on each side. Set aside.
Place 2 tortillas on an ungreased baking sheet. Spread half the cheeses, eggplant and onion on each and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. May be prepared ahead up to this point and refrigerated.
Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot.
This recipe yields 4 first course servings.
Source:
CHEF DU JOUR - (Show # DJ-9190) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.