Be ready to hold people back on this one.

Tangy, spicy, gooey, crunchy, rich, terrific with beer or natural carbonated drink or even hot tea.

Very adaptable and delicious as an appetizer or light lunch.

You’ll need:

6 Large 8 inch soft Taco size Flour Tortillas: white, wheat, or your choice
5-1/2 Ounce container Goat Cheese, contents in bowl
3 Tablespoons Basil Pesto or your choice
2 Scallions, Green part only, minced
1 Large handful Spinach leaves only
2 Cloves Garlic minced
Salt & Pepper to taste
Salsa for dipping, your choice

NOTE: Can add minced jalapeno, chipotle, or other hot pepper for more heat. Suggest using latex gloves to handle them.

Large or 12” heavy skillet (not nonstick) very thinly oiled with light cooking oil

To prepare:

In a medium saucepan, steam spinach in about 1/2 inch of water till totally wilted. Drain and when cool, squeeze out removing as much water as possible. Chop and add to goat cheese with garlic and chopped scallions. Mix all together. Add salt and pepper to taste. Spread each of three tortillas with a thin/medium layer of goat cheese mix. On the other three tortillas spread a thin layer of pesto and place on top of goat cheese pesto side down. Heat skillet over medium heat. Wait until skillet heats through, about 3 minutes. Toast one quesadilla pressing down gently with a spatula until golden maybe 3 minutes. Turn over gently and press again. Mixture should be melting and soft. Toast second side till golden. Remove to cutting board and repeat with rest of quesadillas. Cut eat into quesadilla into 8 wedges and arrange on serving dish with salsa. Incredible!