Spicy eggplant, red onion and goat cheese quesadilla
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Crosswise slices red onion; 1/4 inch thick | |
| 4 | Lengthwise slices eggplant; unpeeled, 1/4 inch | |
| ; thick | ||
| Three; (6 inch) flour | ||
| ; tortillas | ||
| ¼ | cup | Grated Monterey Jack |
| 1½ | cup | Crumbled goat cheese |
| Salt and freshly ground pepper | ||
| 1 | tablespoon | Olive oil |
Directions
Prepare a charcoal fore and let it burn down to embers, or preheat the broiler. Preheat the oven to 450 F.
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 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.
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.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9364 Converted by MM_Buster v2.0l.