Pasadena Star News/January 31, 2006

Quesadillas for a Crowd-Goat Cheese, Olives and Red Onion
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
for 10-inch (or six 8-inch or ten 6-inch) flour tortillas oil for brushing tortillas 4 ounces mild goat cheese
1/2 cup pitted Kalamata olives, coarsely chopped 1/2 medium red onion, thinly sliced dried thyme leaves for sprinkling



1 Adjust oven rack to lowest position and preheat the oven to 500 degrees.
2 Lightly brush tortillas with oil and place oil-side down on a foil-lined 18-by-12-inch rimmed baking sheet or jellyroll pan. Spread half of each tortilla with the cheese, leaving a 1/2 inch border around the edge of each tortilla.
3 Top each tortilla half with the olives and onion and season with the thyme leaves. Fold tortillas over filling. Place another baking sheet of similar size over the top to weigh them down. Bake until bottoms are golden brown, 6 to 8-minutes (the large quesadillas will need a few extra minutes). Turn quesadillas over and continue to bake, until browned on second side, about 3 minutes longer.
4 Transfer to cutting board and let cool for at least a minute. Cut into wedges and serve.

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