Quesadillas ~ Pear, Rosemary, Goat Cheese & Pepper, Onion & Cheddar

I love how past memories of meals we've shared and places we've dined, inspire our cooking today. My husband and I used to frequent a Mexican restaurant in downtown Manhattan that served the best, authentic quesadillas that to this day (despite our happily searching), no one's been able to beat! Perfectly crisp on the outside, warm and cheesy in the middle, the restaurant had countless combinations on their menu!

The other day, having neglected a planned trip to the store, I was facing an unusual shortage of food in the fridge. A hungry husband outside painting and two children on the brink of starvation, a perfect storm was bearing down on my kitchen and I needed a plan fast! Resisting the urge to pick up the phone and order our favorite Neapolitan Pie...I took a deep breath, intake of ingredients we had on hand and half-an-hour later proudly presented the two quesadillas shown here.


Inspired from years past, the first quesadilla was a simple caramelized onion, roasted red pepper and freshly grated monterey jack cheese. The second, (and more interesting) was a sauteed bosc pear, fresh chopped rosemary, touch of goat cheese and Wisconsin white cheddar. A nice flavor contrast to one another, both quesadillas were served along side a crisp and fresh, peppery arugula salad.

The outcome of a botched market trip, my family had no idea their meatless dinner was one thought up in a pinch! In fact, the quesadilla's unexpected combinations and way they presented themselves atop their bright white plates, would have led one to believe they were the beautiful result... of a far greater plan!