Yield: 1 servings
|2 \N||Flour tortillas -; (10\" dia)|
|2 teaspoons||Olive oil|
|½ cup||Grated Monterey Jack cheese|
|2 tablespoons||Chevre (goat cheese); room temperature|
|2 tablespoons||Cilantro leaves|
|\N \N||Coarse salt|
|\N \N||Freshly-ground black pepper|
Heat a grill to medium-hot and place grid 4 inches above the coals. Brush one side of tortilla with 1 teaspoon olive oil. Place tortilla oil-side-down on a plate.
Brush tomatillos and scallions with remaining olive oil. Season with salt and pepper. Place on the grill and cook until browned and tender, 3 to 5 minutes. Remove to a cutting board and slice scallions into ½-inch pieces. Smash tomatillos to flatten with the back of a knife.
Spread cheeses over entire surface of tortilla. Sprinkle over scallion, smashed tomatillo, and cilantro leaves. Season with salt and pepper. Top with another tortilla and carefully slide onto grill. Brush top tortilla with oil. Flip the quesadillas over and grill other side. Cut into wedges with scissors or a knife, and serve immediately.
Makes 1 ten-inch quesadilla.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 122 Calories (kcal); 10g Total Fat; (70% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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