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From: Nancy,.SanFran

Goat Cheese Quesadillas
Posted to FOODWINE Digest XT 100
Serving Size : 24

SALSA
3 large plum tomatoes -- seeded and finely chopped
1/8 teaspoon kosher salt
1/3 cup Calamata olives -- (2 ounces), pitted and finely chopped
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped red onion
1 tablespoon balsamic vinegar
2 teaspoons fresh lime juice
1 teaspoon hot sauce
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano

QUESADILLAS
8 flour tortillas -- (6-inch)
4 ounces goat cheese -- softened
4 small scallions -- thinly sliced
Freshly ground pepper
2 tablespoons vegetable oil
Kosher salt

1. Make the salsa: In a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes. Transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. Mix well.

2. Make the quesadillas: Cut the tortillas into 4-inch rounds, using a small saucer as a template. Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas.

3. In a large skillet, heat the vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 minute per side. Transfer the quesadillas to a cutting board and cut each one into 6 wedges. Sprinkle with salt and top each wedge with 1 teaspoon of the salsa. Serve immediately, passing the remaining salsa separately.

MAKE AHEAD: The quesadillas can be prepared through Step 2 and refrigerated for up to 1 day.

NOTES : Guests will appreciate the extra work it takes to make these quesadillas bite-size. The salsa is also good as a quick, light sauce for pasta.