Goat Cheese Quesadilla With Spiced Cilantro-Mint Chutney

• 3 cloves garlic, peeled and chopped
• About 1 inch piece fresh ginger, coarsely chopped (about 2 teaspoons)
• 3-4 tablespoons coarsely chopped fresh mint leaves
• 3-4 tablespoons coarsely chopped cilantro
• 1/2 teaspoon sugar, or to taste
• Large pinch of salt
• Several good shakes of Tabasco or other hot sauce, or 1/2 fresh chillies, chopped
• 3 tablespoons yogurt
• 8 flour tortillas
• Olive oil for brushing
• 12 ounces goat cheese: fresh and with a rind such as Juniper Grove's Tumalo Tomme, sliced 1/2"-3/4" thick

1. In a food processor or blender puree the garlic with the ginger, then add the mint, cilantro, sugar, salt, hot sauce or fresh chili, and yogurt. Whirl until it forms a green slightly chunky paste.
2. Make the quesadillas: lay out 4 tortillas then spread them first with the cilantro-mint mixture, then a layer of goat cheese and top with another tortillas.
3. Lightly brush the outside of each sandwich with olive oil and cook, one at a time, in a hot heavy nonstick skillet. Brown several minutes over a medium heat until lightly golden in spots, pressing down on them a bit with the spatula as they cook. Flip over carefully using the spatula; when the second side is speckled with brown and gold, the cheese should be melted. Remove from the pan and cut into wedges. Serve immediately.

garlic, fresh ginger, mint, cilantro, sugar, salt, hot sauce, yogurt, flour tortillas, olive oil, goat cheese

Taken from www.epicurious.com/recipes/member/views/goat-cheese-quesadilla-with-spiced-cilantro-mint-chutney-50154060 (may not work)