Goat Cheese and Sun-Dried Quesadillas

[Guest guest]

The recipe was intended as an appetizer, but it could be a tasty fat-filled

entree!

 

 

* Exported from MasterCook *

 

Goat Cheese and Sun-Dried Tomato Quesadillas

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces soft mild goat cheese, such as Montrachet -- at room

temperature

2 tablespoons cream cheese -- softened

2 tablespoons coarsely chopped drained sun-dried

tomatoes, packed in oil

1 1/2 tablespoons chopped fresh coriander sprigs

4 7- to 8-inch flour tortillas

2 tablespoons unsalted butter -- melted

Accompaniment: tomato salsa

 

In a bowl stir together cheeses, sun-dried tomatoes, coriander, and pepper to

taste.

 

On a large baking sheet arrange 2 tortillas side by side and brush lightly with

some butter. Turn tortillas over and divide cheese mixture between them,

spreading evenly. Top cheese mixture with remaining tortillas. Brush tops

lightly with some remaining butter and broil quesadillas about 4 inches from

heat 1 to 2 minutes, or until tops are golden and crisp. Turn quesadillas

carefully with a spatula and brush tops lightly with remaining melted butter.

Broil quesadillas 1 minute more, or until tops are golden and crisp.

 

Cut quesadillas into wedges and serve with salsa. Serves 2. May be doubled.

 

Source:

" Gourmet's Quick Kitchen (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 152 Calories; 17g Fat (95.9% calories

from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol;

44mg Sodium. Exchanges: 0 Lean Meat; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0