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Goat Cheese Quesadillas

Guests will appreciate the extra work it takes to make these quesadillas bite-size. The salsa is also good as a quick, light sauce for pasta.

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  • Servings: 2 DOZEN

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  • 3 large plum tomatoes, seeded and finely chopped
  • 1/8 teaspoon kosher salt
  • 1/3 cup Calamata olives (2 ounces), pitted and finely chopped
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh lime juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon dried oregano
  • Eight 6-inch flour tortillas
  • 4 ounces goat cheese, softened
  • 4 small scallions, thinly sliced
  • Freshly ground pepper
  • 2 tablespoons vegetable oil
  • Kosher salt


  1. In a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes. Transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. Mix well.
  2. Cut the tortillas into 4-inch rounds, using a small saucer as a template. Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas.
  3. In a large skillet, heat the vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 minute per side. Transfer the quesadillas to a cutting board and cut each one into 6 wedges. Sprinkle with salt and top each wedge with 1 teaspoon of the salsa. Serve immediately, passing the remaining salsa separately.

Make Ahead

The quesadillas can be prepared through Step 2 and refrigerated for up to 1 day.

Contributed By Photo © Simon Watson Published June 1998

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