Goat Cheese Quesadilla with Spiced Cilantro-Mint Chutney

Serves 4

3 cloves garlic, peeled and chopped
About 1 inch piece fresh ginger, coarsely chopped (about 2 teaspoons)
3–4 tablespoons coarsely chopped fresh mint leaves
3–4 tablespoons coarsely chopped cilantro
1/2 teaspoon sugar, or to taste
Large pinch of salt
Several good shakes of Tabasco or other hot sauce, or 1/2 fresh chillies, chopped
3 tablespoons yogurt
8 flour tortillas
Olive oil for brushing
12 ounces goat cheese: fresh and with a rind such as Juniper Grove's Tumalo Tomme, sliced 1/2"–3/4" thick

In a food processor or blender puree the garlic with the ginger, then add the mint, cilantro, sugar, salt, hot sauce or fresh chili, and yogurt. Whirl until it forms a green slightly chunky paste.

Make the quesadillas: lay out 4 tortillas then spread them first with the cilantro-mint mixture, then a layer of goat cheese and top with another tortillas.

Lightly brush the outside of each sandwich with olive oil and cook, one at a time, in a hot heavy nonstick skillet. Brown several minutes over a medium heat until lightly golden in spots, pressing down on them a bit with the spatula as they cook. Flip over carefully using the spatula; when the second side is speckled with brown and gold, the cheese should be melted. Remove from the pan and cut into wedges. Serve immediately.


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