1 small onion, chopped coarse

3 garlic cloves, chopped

3 T. olive oil

2 red bell peppers, roasted (procedure follows)

2 T. chopped fresh basil leaves

Salt, pepper

6 (9 to 10-inch) flour tortillas

1 (4 1/2-ounce) log soft mild goat cheese such as Montrachet, cut into 4 pieces, at room temperature

1/4 C. prepared basil pesto

1 small onion, sliced thin

2 T. unsalted butter, softened

 

Make sauce: In a skillet cook onion and garlic in 1 T. oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 T. oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)  Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 T. pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortilla.