*** Goat Cheese and Roast Pepper Quesadillas

• 8 8" flour tortillas
• 2 cups grated Monterey Jack cheese
• 1 cup crumbled goat cheese
• 3 Tbsp olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 red bell pepper, roasted and cut into thin strips
• 1 yellow bell pepper, roasted and cut into thin strips
• 1 or 2 poblanos or New Mexican green chiles, roasted, peeled, seeded, and cut into thin strips
• Salt
• Freshly ground black pepper
• Fresh basil or oregano

Preheat the oven to 350 F. Place the tortillas on a flat surface and sprinkle each one with 1/4 cup of Jack cheese. Sprinkle 1 tablespoon of goat cheese over the Jack.

Heat the oil in a large skillet over medium-high heat. Add the onion and saute until it is translucent. Add the garlic and continue to cook until the garlic is lightly golden.

Add the red and yellow pepper strips, and the chile strips, combining them thoroughly. Season to taste.

Divide the sauteed ingredients among the tortillas and top with additional goat cheese.

Bake the quesadillas in the oven for 10 to 12 minutes, or until the cheese melts. Remove them from the oven and cut each quesadilla into 4 pieces and serve warm.

Makes 4 servings.