Spring Time Goat Cheese & Veggie Quesadillas by Peter

Spring time goat cheese
1 small eggplant, peeled, quartered and cut into 1/2-inch slices 1 medium zucchini, cut into 1/4-inch slices
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped ripe olives
2 garlic cloves, minced
2 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon lemon juice
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 Tablespoon minced fresh cilantro
1 Cup ILE de France Chèvre aux épices goat cheese
8 Spinach, sun-dried Tomato or Whole Wheat tortillas (8 inches) Place the first six ingredients in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro. Spread 2 Tablespoons goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 Cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm3,186.36 Points

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