Grilled quesadilla with eggplant, red onion and goat cheese

Yield: 4 servings

Measure Ingredient
4 Crosswise slices red onion; cut 1/4" thick
4 Lengthwise slices unpeeled eggplant; cut 1/4" thick
3 Six-inch flour tortillas
¼ cup Grated Monterey Jack cheese
¼ cup Crumbled domestic goat cheese
Salt; to taste
Freshly ground black pepper; to taste

Prepare a wood or charcoal fire and let it burn down to embers. Grill the onion slices 2 minutes on each side and the eggplant 1½ 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. Brush with olive oil and grill for 3 minutes on each side. Cut into quarters and serve hot. This recipe yields 4 first course servings.

Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3637 broadcast 07-15-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

07-27-1996

Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.

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