Recipe Template: Spicy Goat Cheese Quesadillas

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I purposely did not list reduced-fat tortillas as an option here because I find them way too thick.

1. Preheat the oven to 425°F.   

2. In a small bowl, combine
1/3 cup chopped cilantro
3 tablespoons Dijon mustard
choose a SWEET THING1 tablespoon maple syrup1 tablespoon dark honey1 tablespoon light honey1 tablespoon amber agave nectar1 tablespoon apple jelly, melted
choose a HOT THING2 teaspoons minced jalapeño pepper1 teaspoon minced chipotle pepper (in adobo)2 teaspoons drained horseradish  

3. Arrange half of the choose the TORTILLAS8 plain flour tortillas (7-inch)8 jalapeño-flavored tortillas (7-inch)8 tomato-basil tortillas (7-inch)8 curry-flavored tortillas (7-inch)8 spinach tortillas (7-inch)8 whole wheat tortillas (7-inch)  on a baking sheet and spread evenly with the mustard mixture.  

4. Divide choose a CRUNCHY VEGETABLE3/4 cup finely slivered red bell pepper3/4 cup finely slivered green bell pepper3/4 cup finely grated carrot 3/4 cup finely slivered jicama3/4 cup finely shredded raw beets among the tortillas, leaving a 1/4-inch border. Spread the remaining tortillas with choose the GOAT CHEESE6 ounces mild goat cheese6 ounces garlic-flavored goat cheese6 ounces reduced-fat goat cheese  

5. Place the cheese-covered tortillas on top of the tortillas on the baking sheet, cheese-side down.  

6. Brush the top of the quesadillas lightly with oil. Bake for 10 minutes or until crispy. Cut each quesadilla into 6 wedges.  

Makes 2 dozen wedges