1/2 cup shredded goat cheese (a hard variety will work best)
1 small handful of fresh herbs (basil and sage work well)
1/2 teaspoon cumin
Dash of salt and pepper
Instructions
Heat 1 tablespoon olive oil in a large saucepan over medium
heat.
Sautée onions until translucent , seasoning with salt, pepper, and
cumin as they cook. (About 5 minutes.)
When the chopped onions become translucent, remove from the
pan and set aside in a small dish for later use.
In the same pan over medium heat, lay the tortilla flat.
Shred the cheese and sprinkle evenly it over the tortilla. Top half of
the cheese with the cooked onions, sliced tomato, and a few leaves
of your favorite fresh herbs.
When the cheese begins to melt, fold the cheese-only side of the
tortilla over to meet the side without the tomato.
Let cook for another minute and then remove from the pan. Slice
the quesadilla into wedges and garnish with more fresh herbs.
Originally Submitted
5/13/2013
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