THREE CHEESE QUESADILLA

(Serves 8)(Fine Cooking 2007)

2 small cloves garlic, unpeeled

2 T salted butter, at room temp

8 oz Monterey Jack, coarsely grated (2C)

1 ¼ oz finely grated Parmigiano-Reggiano (1/2 C)

4 oz fresh goat cheese, crumbled

4 9-10 inch flour tortillas (burrito size)

Position rack in center of oven; heat oven to 200

In small pot, bring 2C water to a boil over high heat. Add the garlic cloves & cook until soft, about 5 minutes. Drain the garlic, let it cool slightly, peel, & put it in a small bowl. With a fork, mash the garlic to a coarse paste and then add the butter & mix well.

In a medium bowl, combine the 3 cheeses. Spread the garlic butter on one side of each tortilla & set the tortillas on work surface, buttered side down. Distribute the cheese mixture among the tortillas, covering only half of each & leaving a 1-inch margin at the edge. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10-12 inch nonstick skillet over medium heat, cook two of the quesadillas, covered until golden brown, about 4 minutes. Uncover & flip the quesadillas. Cook until the second side is golden brown & the cheese has melted completely, about 2 minutes. Transfer the quesadillas to the oven to keep warm & repeat with the remaining two quesadillas. (You can hold the cooked quesadillas in the warm oven for up to 30 minutes). Cut the quesadillas into small wedges & serve.