Provençal Quesadillas

The Frugal Foodie Cookbook, p. 161

1 clove garlic, minced

Olive oil

2 flour tortillas

1 tablespoon goat cheese

1 tablespoon cream cheese

¼ cup cooked leftover chicken, finely chopped

¼ teaspoon fresh rosemary

In a skillet, saute the garlic over medium heat in a little olive oil for 2-3 minutes. Remove the garlic, reserving the skillet.

Spread each tortilla with half the cream cheese and half of the goat cheese, mashing them together right on the tortilla. 

This stuff goes on THICK.

Sprinkle the chicken, rosemary, and garlic on one tortilla, and top with the other, cheese side down.

See that? That's going in your mouth.

Reheat the skillet over medium-high heat. Film the hot skillet with olive oil. Place the quesadilla in the pan and cook until crisp and golden, about 5-6 minutes. Flip and cook the other side.

Cool for 3-4 minutes and slice into 8 wedges.

Served on some gluten-free flour tortillas with a side of blackberries!

My Rating: 4/5 "This is super-interesting. I'm always a champion of fusion food, and this is an especially neato blend of cultures. I could handle more garlic and rosemary, but the cheese and chicken make it toothsome and filling. If you like French food, give it a whirl!"