Goat cheese quesadillas Recipe

Name: Goat cheese quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 125 mL (1/2 cup) shredded La Tomme du Haut-Richelieu goat cheese; as needed, oil, to brush tortilla; 60 g (2 oz) plain Capriny goat cheese; 60 g (2 oz) thinly sliced prosciutto; 4 whole-wheat tortillas; 30 mL (2 tbsp.) finely chopped jalapeño pepper; 60 mL (1/4 cup) diced onion; 150 mL (2/3 cup) diced cantaloupe; 150 mL (2/3 cup) diced sweet red pepper

Ingredients

125 mL (1/2 cup) shredded La Tomme du Haut-Richelieu goat cheese
as needed, oil, to brush tortilla
60 g (2 oz) plain Capriny goat cheese
60 g (2 oz) thinly sliced prosciutto
4 whole-wheat tortillas
30 mL (2 tbsp.) finely chopped jalapeño pepper
60 mL (1/4 cup) diced onion
150 mL (2/3 cup) diced cantaloupe
150 mL (2/3 cup) diced sweet red pepper

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Preheat barbecue at medium heat.
In a bowl, mix cantaloupe, red pepper, onion and hot pepper.
Reserve.
Place the tortillas on a work surface.
Brush with oil and turn over.
Spread 30 g Capriny goat cheese on each of 2 tortillas, and then divide prosciutto and cantaloupe mixture between the two.
Sprinkle shredded La Tomme du Haut-Richelieu over ingredients.
Cover with the 2 remaining tortillas, oiled side up, and transfer each quesadilla to a plate.
Use the plates to slip the quesadillas one at a time onto the lower barbecue rack.
Cook for about 3 minutes.
With a spatula, remove one quesadilla from the barbecue by sliding onto the plate.
Cover with the second plate and flip over; slip quesadilla back onto the lower barbecue rack to cook ungrilled side.
Repeat with the second quesadilla.
Cook for 3 additional minutes, or until cheese has melted and quesadillas are lightly grilled.
Allow to rest for 2 to 3 minutes; cut and serve half to each person.