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.Plus: More Appetizer Recipes and Tips
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
How to Make It
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.
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.
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.
The quesadillas can be prepared through Step 2 and refrigerated for up to 1 day.
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