recipe: Roasted Red Pepper, Spinach and Goat Cheese Quesadillas + Cinco de Mayo recipe idea links

These flat round cakes are the canvas one uses to make burritos, chimichangas, enchiladas, flautas, quesadillas, tapa, flauta and tacos. Tonight's recipe is for easy quesadillas, which I loosely interpret to mean flour tortillas filled with cheese, a few more tidbits according to whim, folded then fried until crispy.

Chicken, beans, hot peppers, artichoke hearts, eggplant, tomato and pumpkin seeds would all be great substitutes for the red pepper and spinach, as well.

Cinco de Mayo Recipe Link Ideas:

Adobo Pork Tenderloin with Pineapple Salsa
Fish Tacos
Chicken Mole (the easy way)
Beef Tostados with Roasted Tomatoes
Chopped ChickenTostado Salad with Chipotle-Corn Dressing
Mango Goat Cheese Quesidillas
Black Bean & Goat Cheese Quesidillas
Southwest-Styled Stuffed Sweet Bell Peppers
Pozol (Mexican Chicken and Tomatilla Soup)
Potato and Roasted Corn Chowder with Chipotle, Cumin and Lime
Chili-Lime Chicken Wings
Chipotle Chili Chicken Skins (stuffed potato skins)
Chili Peppers stuffed with Queso Fresco

Yield: 4 quesadillas
Time: 20 minutes

Ingredients

4, 8-inch flour tortillas, whole wheat or white

8 ounces goat cheese, room temperature

2 cups (packed) baby spinach

2 roasted red pepper, stem, membranes and seeds removed and cut in half*
2 teaspoons canola oil

*Peppers are easy to roast, as you can observe on this video, but you can also purchase them roasted and bottled at most local grocery stores.

Directions

1. Trim pepper halves to lie flat. Spread 2 ounces goat cheese on each tortilla and top with red pepper half and spinach. Fold each tortilla in half.
2. Coat a large frying pan or griddle with canola or vegetable oil; heat oil to medium heat. Fry tortillas, in batches, pressing lightly with a spatula. When one side is golden brown, about 1-2 minutes, carefully turn over with a spatula or tongs and cook other side until golden brown. Serve whole or cut into wedges.