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Strawberry and Leek Quesadillas
From Athens Locally Grown
<p>This is hardly a recipe, but I wanted to give some ballpark measurements and hints for those who want them. Pick up the most fragrant basket of strawberries, deep red right up to the stem. Then add sauteed leeks with their subtle onion flavor, all held together by the creamy tartness from the goat cheese. It’s a ten minute snack of pure <span class="caps">LOVELINESS</span>.</p>Source: sproutedkitchen.com (Entered by Eric Wagoner)
Serves: Makes 1
Step by Step Instructions
- Remove the tough, dark green top of the leek, to use only the white and light green parts. Slice the leek in half length wise and clean out any dirt. Slice thin.
- Heat 1 tsp of the oil in a large pan and saute the leeks with a pinch of salt for about 10 minutes until softened and just browning in parts. Transfer to a bowl.
- Over medium high heat, warm the remaining tsp. of oil and lay down one of the tortillas. Use your discretion as far as filling amounts. All across the tortilla, sprinkle half of both cheeses, desired amount of the sauteed leeks, strawberries, a sprinkle of pepper and the rest of the cheese. Cover with the other tortilla and cook about 2 minutes until the bottom is browned, flip the quesadilla and cook 2-3 minutes on the other side. Slice and sprinkle some cilantro if you’d like.
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