Roasted Red Pepper Quesadillas with Chavrie Goat Cheese

Lay out 6 tortillas on a table.

Divide the Chavrie up evenly among the tortillas and spread out to the edges.

Drain the peppers and slice in 1/4 inch strips.

Evenly distribute the roasted red peppers strips among the cheese on the tortillas.

Top each with the remaining tortillas.

Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy.

Place on a towel to drain.

Cut each quesadilla into six wedges and serve with your favorite salsa.