Grilled Eggplant Quesadilla
4 12" tortillas
8 oz. low fat shredded Pepper Jack cheese
1 bunch fresh basil, chopped
2 large eggplant, grilled
2 cups sliced roasted peppers
red wine vinaigrette
1. Slice eggplant into 1/2" slices. Brush slices with red wine vinaigrette.
Grill eggplant over hot coals basting occasionally with more vinaigrette
until slices are very soft. Cover eggplant with foil until ready to use.
2. Layer cheese, basil, eggplant, tomatoes, and peppers inside the tortillas.
Fold tortillas in half.
3. Brush outside of the tortillas with olive oil.
4.Bake tortillasat 400 degrees until center is hot and outside is
brown and crisp.