Grilled quesadilla with eggplant, red onion and goat cheese
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.