Basquadillas
photo by Mrs Goodall
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 large bell peppers (red, green, yellow, orange, purple or a combination)
- 2 teaspoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme, removed from stem
- 1⁄4 teaspoon garlic powder
- 2 teaspoons basil, chopped
- 3 ounces soft fresh goat cheese
- 2 (12 inch) whole wheat tortillas
- fresh basil sprig
directions
- Preheat oven to 450 degrees.
- Slice peppers in half and removing seeds and membrane. Place peppers in a foil lined roasting pan cut side down. Cook for 10 to 15 minutes until the flesh is tender and the skin has begun to char. When done, the peppers will have difficulty retaining their shape.
- Remove peppers from oven and fold foil into a tent covering the peppers. Don't worry if the peppers side together in the center. Let sit for 10 minutes to steam the skins. Open foil and use your finger or a paring knife to slip the skins off the peppers. Cut into 1 inch strips.
- Combine olive oil, vinegar, thyme, basil and garlic powder in a medium bowl. Add peppers and let marinade for 30 to 60 minutes.
- Turn on broiler.
- Place tortillas on a baking sheet and place under broiler for 3 to 4 minutes or until tortillas begin to crisp. Turn tortilla and allow second side to cook a bit. Remove from broiler.
- Spread the goat cheese onto each hot tortilla. Drain peppers from marinade and top the basquadilla.
- Cut into wedges and serve topped with additional sprigs of basil.
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Reviews
-
Fabuloso!! Magnifico! LOL--but it's true. This is a wonderful recipe. I admit it was even better since I got all the herbs from plants growing outside the kitchen door--but Toni, this is superb! I did go with Chihuahua cheese (Mexican, I know--not Spanish) because we are not major goat cheese fans--but the peppers in that marinade are just perfect. A new addiction!! Thanks so much for a great recipe!
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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