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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
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125 mL (1/2 cup) shredded La Tomme du Haut-Richelieu goat cheese
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Oil, as much needed to brush tortilla
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60 g (2 oz) plain Capriny goat cheese
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4 whole-wheat tortillas
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30 mL (2 tbsp.) finely chopped jalapeño pepper
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60 mL (1/4 cup) of diced onion
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150 mL (2/3 cup) of diced cantaloupe
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150 mL (2/3 cup) of diced sweet red pepper
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Directions
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Preheat barbecue at medium heat. In a bowl, mix cantaloupe, red pepper, onion and hot pepper. Reserve.
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Place the tortillas on a work surface. Brush with oil and turn over. Spread 30 ml (2 tbsp.) of Capriny goat cheese on each of 2 tortillas, and then divide the cantaloupe mixture between the two. Sprinkle shredded goat cheese over ingredients. Cover with the 2 remaining tortillas, oiled side up, and transfer each quesadilla to a plate.
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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.
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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.
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Serve on the side of a fresh green salad.
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