Goat Cheese Quesadillas

Food & Wine.

• Ready In: 25 mins
• Yields: 2 dozen

Ingredients

• Salsa

• 3  large plum tomatoes, seeded and finely chopped
• 1⁄8 teaspoon kosher salt
• 1⁄3 cup kalamata olive, pitted and finely chopped (2 ounces)
• 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

• Quesadillas

• 48  inches flour tortillas
• 4  ounces  goat cheese, softened
• 4  small scallions, thinly sliced
•  fresh ground pepper
• 2  tablespoons  vegetable oil
•  kosher salt

Directions

1. Make the salsa: In a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes.
2. Transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. Mix well.
3. Make the quesadillas: Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas.
4. 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.
5. 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.
6. Serve immediately, passing the remaining salsa separately.