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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Food & Wine. Ingredients:
3 large plum tomatoes, seeded and finely chopped |
1/8 teaspoon kosher salt |
1/3 cup kalamata olive, pitted and finely chopped (2 ounces) |
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 |
48 inches flour tortillas |
4 ounces goat cheese, softened |
4 small scallions, thinly sliced |
fresh ground pepper |
2 tablespoons vegetable oil |
kosher salt |
Directions:
1. Make the salsa: In a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes.
2. Transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. Mix well.
3. Make the quesadillas: Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas.
4. 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.
5. 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.
6. Serve immediately, passing the remaining salsa separately.
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