PFMs in the Kitchen: Grilled Goat Cheese & Olive Quesadillas

 Summertime, and the livin's easy...for a Memorial Day backyard BBQ I went the simple route with a vegetarian dish that could be prepped in advance and grilled in foil. I'm definitely not the only one who likes to put food in foil to steer clear of meat juices; or maybe you just stake claim on a "meat-free" area of the grill? Haha. Inspiration for the recipe hit in the form of a new book that I'm reading (it's awesome, more on that later) Crazy Sexy Diet. My quesadilla variation is not dairy-free, but it's still healthy and indulgent. I especially love me some goat cheese combined with fresh tomatoes! I've included the original option* below for filling which is cheese-free...you can choose based on your dietary preference. This recipe serves 6-12, perfect for that 4th of July party you're planning! 

You need:

 6 large flour tortillas

10 ounces goat cheese

2 large yellow onions

3 tbsp olive oil

3 large tomatoes

 kalamata olives, (9 olives per tortilla) pitted & halved

How to:

1. Slice the onions thin and caramelize them in the olive oil. If you want to save time- do this in advance, put them in a bowl to cool, then cover and keep at room temp until needed.

2. Lay a large sheet of heavy-duty foil on a flat surface. Put the tortilla in the center of the foil. Spread cheese on one half of the tortilla. Add the onions, tomatoes, and olives evenly. 

3. Fold the tortilla over in half.  Then bring the short ends of the foil together and fold twice to seal. Fold in the sides to seal around the tortilla, leaving room for steam. 

4. Grill over medium heat, turning once, about 5 minutes total. It should be golden and crispy. 

Be prepared for instant obsession...I found myself making these again the next day!

*dairy-free filling (a la Crazy Sexy Diet book) serves 1-2

1 large flour tortilla

4 ounces Follow Your Heart vegan cheese or Daiya cheese

3 ounces carmelized onions

2 ounces roasted red peppers

8 kalamata olives, halved