Grilled Quesadilla with Eggplant, Red Onion and Goat Cheese

4 crosswise slices red onion, 1/4-inch thick
4 lengthwise slices eggplant, unpeeled, 1/4-inch thick
3 6 inch flour tortillas
1/4 cup grated monterey jack
1/4 cup crumbled domestic goat cheese
salt and ground pepper

Prepare a wood or charcoal fire and let it burn down to embers. Grill the onion slices 2 minutes on each side and the eggplant 1 1/2 minutes on each side. Set aside. Place 2 tortillas on an ungreased baking sheet. Spread half the cheeses, eggplant, and onion on each and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with olive oil and grill for 3 minutes on each side. Cut into quarters and serve hot.

Yield: 4 first course servings

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