If you love the flavors of roasted red pepper and goat cheese, announce their engagement and proceed to wed them together in uptown quesadillas that will tickle your palate. The fact that the preparation takes mere minutes is better than catching the bouquet.
- 1 jar fire-roasted red peppers (or you can roast them yourself in the air fryer; you could also do it on a grill or in a cast iron pan, after putting some oil on, then sweat off the skins once the roasting process is complete. Yeah, like I said, 1 jar of fire-roasted red peppers)
- 1 container crumbled goat cheese
- flour tortillas (I use low carb ones)
- butter (approximately 1 tsp. per tortilla)
Optional sauce to use for garnish:
Blend together 1/2 cup sour cream, 1 tbsp. finely chopped roasted red pepper, 1 tbsp. crumbled goat cheese. If you can put it in the Ninja or a blender or something, that is best. You want to make it as smooth as possible if you are to have any hope of squirting it out in pretty fashion from a little squeeze bottle or decorating tube. If you put in a little juice from the jar of roasted red peppers, you’ll find that it helps thin the sauce out nicely.
In the picture above, I added a few tiny pieces of minced fresh parsley for color contrast. Obviously, that is entirely optional.
Spread softened butter on the outsides of flour tortillas.
Get out your favorite skillet that is large enough to accommodate a whole tortilla.
Dice the fire-roasted red peppers Have your goat cheese crumbles standing by.
Start heating the skillet to medium heat. Before it is all the way heated up, lay a tortilla in it, butter side town. Scatter your crumbled goat cheese on top, followed by red pepper pieces. Top it with another tortilla — buttered side up.
Cook until the tortilla on bottom is a beautiful shade of light brown. By then, your cheese should be melted enough that the top and bottom tortillas are united with the filling. Flip it over so the top tortilla’s buttered side is now down in the skillet, sizzling away. Again, cook until it is browned.
Remove from the skillet and cut with a pizza cutter, sharp knife, or, preferably, a cookie cutter. Pipe on the sauce, if desired.
These little things are not naturally colorful, so they benefit from being on a colored platter or at a minimum the platter being enhanced by floral or herb garnishes. Serving them on a plain white plate as shown in the picture below is not exciting enough. We need excitement!
As you can see above, these are pretty when cut into wedges, but they look even more special when cut with cookie cutters into fun shapes. I prefer to cut them immediaely after they have been cooked, when the cheese filling has the top stuck to the bottom.