Lamb & Point Reyes Blue Cheese Quesadilla
ZD Wines Cabernet Sauvignon, Napa Valley
Chef Brett deLeuze
Leg of lamb, deboned
Tortillas (Villa Corona)
Point Reyes Blue cheese
Fresh mint leaves, finely chopped
Marinate leg of lamb in olive oil, chopped fresh garlic, rosemary and garlic salt. Refrigerate overnight. Mix cream cheese, sour cream and Point Reyes Blue cheese in equal proportions along with finely chopped fresh mint leaves in a bowl. Refrigerate overnight.
Barbecue the marinated leg of lamb and cut the meat into bite- size pieces. Generously spread the cheese mixture on a tortilla. Place some of the lamb over the cheese and cover with another tortilla. Cook the quesadilla until both sides of the tortilla are brown. Cut into quarters and serve.