Serves: 16
Total Calories: 92
1. Lay a 6-inch square of aluminum foil in the bottom of a small dry skillet and heat the skillet over medium heat. Place the onion rounds on the foil and dry-roast until nicely browned, 6 to 8 minutes, repositioning the rounds once or twice to brown evenly. Turn and brown the second side until the onion is tender, but not soft, about 6 minutes. Remove to a cutting board and chop the onion. Lay 4 tortillas on a flat surface and spread with the goat cheese. Scatter the onion evenly on the cheese. Top with the remaining 4 tortillas.
2. In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat and cook the quesadillas, 1 at a time, until golden and crisp on both sides, 1 to 2 minutes on each side. Add more oil as needed. Cut each quesadilla into quarters. Top each quarter with about 1 teaspoon of salsa. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Goat Cheese Quesadillas recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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