Cheese Quesadillas With Roasted Garlic Dipping Sauce Recipes

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GOAT CHEESE QUESADILLAS WITH ROASTED RED PEPPER SAUCE



Goat Cheese Quesadillas with Roasted Red Pepper Sauce image

Categories     Cocktail Party     Vegetarian     Quick & Easy     Lunch     Goat Cheese     Basil     Bell Pepper     Summer     Tortillas     Gourmet

Yield Serves 4 to 6 as an hors d'oeuvre

Number Of Ingredients 12

For Sauce
1 small onion, chopped coarse
3 garlic cloves, chopped
3 tablespoons olive oil
2 red bell peppers, roasted (procedure follows)
2 tablespoons chopped fresh basil leaves
six 9- to 10-inch flour tortillas
a 4 1/2-ounce log soft mild goat cheese such as Montrachet, cut into 4 pieces, at room temperature
1/4 cup prepared basil pesto*
1 small onion, sliced thin
2 tablespoons unsalted butter, softened
*available at specialty food shops and many supermarkets.

Steps:

  • Make sauce:
  • In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)
  • Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto, and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
  • Heat a griddle or well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking. Cook quesadilla, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.
  • To Roast Peppers:
  • Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.

THREE CHEESE QUESADILLA WITH MEXICAN DIPPING SAUCE



Three Cheese Quesadilla With Mexican Dipping Sauce image

Make and share this Three Cheese Quesadilla With Mexican Dipping Sauce recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

4 (12 inch) flour tortillas
1/4 cup monterey jack cheese, shredded
1/4 cup cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/2 tomatoes, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
2 tablespoons green onions, thinly sliced
1/2 cup sour cream
1/2 cup salsa (to taste)

Steps:

  • To make the dipping sauce: Add salsa to sour cream and mix; set aside.
  • Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
  • Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.

Nutrition Facts : Calories 419.7, Fat 18.4, SaturatedFat 8.7, Cholesterol 34.2, Sodium 879.9, Carbohydrate 50.2, Fiber 4.2, Sugar 5.2, Protein 13.8

CHEESE QUESADILLAS WITH ROASTED GARLIC DIPPING SAUCE



Cheese Quesadillas With Roasted Garlic Dipping Sauce image

One day, when i was 11 i had to make appetizers for a big party in 45 min. While i was panicking i saw some ingredients and made this.

Provided by Chef Angie98

Categories     Mexican

Time 15m

Yield 2 quesadillas, 4 serving(s)

Number Of Ingredients 10

2 cups of grated mild cheddar cheese
4 medium flour tortillas
5 -6 garlic cloves
1 shallot
1 tablespoon sweet paprika
2 teaspoons salt
1 teaspoon pepper
2/3 cup butter
2 teaspoons dried basil
1 1/2 teaspoons dried rosemary

Steps:

  • Wrap pealed shallot and garlic in foil.
  • Place in a 450 degree oven for 15-20 minutes.
  • Melt butter, herbs, and spices until butter is pecan colored the take off burner.
  • Carefully take out garlic and shallot
  • Chop shallot finely and add to butter.
  • Put garlic on cutting bored, add salt, with the flat side of your knife rub garlic firmly until thick paste. Add to the butter.
  • Mix butter mixture well,and transfer to a serving dish.
  • Oil quesadilla maker and heat.
  • Put tortilla on maker add 1 cup of cheese and top with other tortilla. cook until golden.
  • Do the same with remaining tortillas and cheese.
  • Cut quesadillas in 8 sections and dip in sauce when eating.
  • Enjoy!

Nutrition Facts : Calories 660.4, Fat 53.3, SaturatedFat 32.3, Cholesterol 140.7, Sodium 2026.6, Carbohydrate 28.2, Fiber 2.6, Sugar 1.4, Protein 18.9

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