Roasted Red Pepper Quesadillas with Chavrie Goat Cheese
- 1 pkg. Chavrie Pyramid Original
- 12 ea. Tortilla shells
- 1-6 oz. jar roasted red peppers
- 3-4 Tbsp. Butter or vegetable 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.