Grilled Quesadilla With Eggplant, Red Onion And Goat Cheese |
Course : Grilling
Source: Bobby Flay and Jack McDavid
Serves: 4 |
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Ingredients:
4 medium crosswise slices red onion -- cut 1/4 inch thick |
4 medium lengthwise slices unpeeled eggplant -- cut 1/4 inch thick |
3 tortillas six-inch flour tortillas |
1/4 cup grated Monterey Jack cheese |
1/4 cup crumbled domestic goat cheese |
1 teaspoon salt -- to taste |
1 teaspoon freshly ground black pepper -- to taste |
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Preparation / Directions:
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.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3637
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