Click here for a larger picture of Chavrie Goat Cheese Roasted Red Pepper Quesadillas
6 Servings
goat cheese mexican
tangy appetizer easy quick goat cheese mexican Vegetarian
12 ea. tilla shells
1 oz. jar Roasted peppers
1 pkg. Chavrie® fresh t cheese
3 -4 Tbsp. Butter or etable oil
Lay out 6 tortillas on a table Divide the Chavrie® up evenly among the tortillas and spread out to the edges Drain the peppers and slice in 1/4 inch strips Evenly distribute the roasted red peppers strips among the cheese on the tortillas Top each with the remaining tortillas Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy Place on a towel to drain Cut each quesadilla into six wedges and serve with your favorite salsa
VIEW THE RECEIPT
Showing posts with label Chavrie Goat Cheese Roasted Red Pepper Quesadillas. Show all posts
Showing posts with label Chavrie Goat Cheese Roasted Red Pepper Quesadillas. Show all posts
Chavrie Goat Cheese Roasted Red Pepper Quesadillas
Click here for a larger picture of Chavrie Goat Cheese Roasted Red Pepper Quesadillas
6 Servings
goat cheese
mexican
tangy appetizer easy quick goat cheese mexican
12 ea. tilla shells
1 oz. jar Roasted peppers
1 pkg. Chavrie® fresh t cheese
3 -4 Tbsp. Butter or etable oil
Lay out 6 tortillas on a table Divide the Chavrie® up evenly among the tortillas and spread out to the edges Drain the peppers and slice in 1/4 inch strips Evenly distribute the roasted red peppers strips among the cheese on the tortillas Top each with the remaining tortillas Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy Place on a towel to drain Cut each quesadilla into six wedges and serve with your favorite salsa
VIEW THE RECEIPT
6 Servings
goat cheese
mexican
tangy appetizer easy quick goat cheese mexican
12 ea. tilla shells
1 oz. jar Roasted peppers
1 pkg. Chavrie® fresh t cheese
3 -4 Tbsp. Butter or etable oil
Lay out 6 tortillas on a table Divide the Chavrie® up evenly among the tortillas and spread out to the edges Drain the peppers and slice in 1/4 inch strips Evenly distribute the roasted red peppers strips among the cheese on the tortillas Top each with the remaining tortillas Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy Place on a towel to drain Cut each quesadilla into six wedges and serve with your favorite salsa
VIEW THE RECEIPT
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