Lunch: Goat Cheese Quesadillas

Ingredients

3 large plum tomatoes, seeded and finely chopped
1/8 teaspoon kosher salt
1/3 cup Calamata olives (2 ounces), pitted and finely chopped
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped red onion
1 tablespoon balsamic vinegar
2 teaspoons fresh lime juice
1 teaspoon hot sauce
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano

Instructions

In a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes. Transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. Mix well.
Cut the tortillas into 4-inch rounds, using a small saucer as a template. Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas.
In a large skillet, heat the vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 minute per side. Transfer the quesadillas to a cutting board and cut each one into 6 wedges. Sprinkle with salt and top each wedge with 1 teaspoon of the salsa. Serve immediately, passing the remaining salsa separately.

Reviews


Add a review for Goat Cheese Quesadillas

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now