Goat Cheese, Arugula and Red Pepper Quesadillas

Goat Cheese, Arugula and Red Pepper Quesadillas

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  • 2 tablespoons butter, divided
  • 1/2 red onion, thinly sliced
  • 6 (10-inch) flour tortillas
  • 1 (5-ounce) log chèvre cheese, softened
  • 1/2 cup Arugula Pesto
  • 1/4 cup grated hard goat cheese (any style)
  • 1/2 cup Roasted Red Pepper Spread, for serving


Melt 1 tablespoon butter in a small sauté pan. Cook onions until soft, about 5 minutes.

Lay 3 tortillas on a flat work surface. Spread each tortilla with 1/3 of the cheese, 1/3 of the Arugula Pesto, and sprinkle with 1/3 of the grated hard goat cheese and cooked onions. Top with remaining tortillas.

Warm a griddle or 10-inch cast iron skillet over medium-high heat. Melt a bit of remaining butter in the skillet and cook quesadillas, one at a time, until golden, about 4 minutes on each side.

Cut into 8 to 10 wedges and serve with Roasted Red Pepper Spread.

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