Goat Cheese 'n' Veggie Quesadillas |
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Prep Time: 55 Minutes Cook Time: 5 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The roasted veggies and goat cheese make this an elegant party food. We love to top them with our favorite salsa for an extra kick! -Sara Longworth of Philadelphia, Pennslvania Ingredients:
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 olive oil |
1 tablespoon lemon juice |
1/2 teaspoon chili powder |
1/2 teaspoon cayenne pepper |
1 tablespoon minced fresh cilantro |
1/2 cup crumbled goat cheese |
8 whole wheat tortillas (8 inches) |
Directions:
1. 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.
2. Spread 1 tablespoon 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 warm. Yield: 2 dozen appetizers.
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