Art Culinaire French Ranges

[Submitted by Maggie Foard, author of "Goat Cheese", reviewed in the Film & Books section.]


Roasted Green Chili, Corn and Pumpkin Quesadillas with Spanish Goat Cheese
(serves 4)

This is the perfect light dinner for that time of year when the last of the summer corn and chilies meet the fall squashes in the produce markets. Roasting the veggies in the convection oven intensifies and sweetens the flavors and gets the job done quickly.
I like to use corn tortillas for this recipe. I warm them first in a skillet with just a touch of olive oil in it. This results in a slightly crisp but toothy texture. I bake the quesadillas briefly once they are all prepared so that they are all ready at the same time. Skip the knife and fork and eat these with your hands!

4-6 Anaheim chilies, seeded and sliced
2 ears fresh corn kernels
8 ounces Crimini or button mushrooms, quartered
3 cups pumpkin or other winter squash cubes
a few sprigs of fresh oregano or thyme
6-8 shallots or a small red onion, sliced
olive oil
salt & pepper
4 large or 8 small corn tortillas
6 ounces grated semi hard goat cheese, like Manchego, Cabra pimento or goat cheddar

Preheat the oven to 400 degrees F.

Toss all the veggies, herbs, shallots, salt and pepper in a little olive oil and spread on a rimmed baking sheet. Roast for 20-25 minutes or so until nicely browned and fragrant. Crisp the tortillas one by one, as described above, filling each with some of the veggies and a handful of grated cheese. Fold closed and arrange in a large baking dish or on individual oven-proof plates. Bake 5-7 minutes or until the cheese is melted. Serve immediately.