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Prosciutto, Fig, & Goat Ch. Quesadilla




Source of Recipe


Sandra Lee


Recipe Introduction


Yet another Sandra Lee recipe. She is someone I love to hate, but sometimes, dammit, she has good ideas (or someone on her staff does). These sounded interesting and they turned out great! I frizzled the proscuitto in a pan and julienned it before using and I tried 2 with and 2 without the jack cheese and I don't think it adds anything to the dish. Great as a light entree when served with tomato soup.


Recipe Link: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33921,00.html?rsrc=search

List of Ingredients




8 flour tortillas, taco size
5 ounces creamy goat cheese
3 ounces thinly sliced prosciutto
4 figs, sliced
1/2 cup shredded Monterey jack cheese
1/2 cup fig preserves

Recipe



Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side.

INDOOR: Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.

Serves 4.