Manchego and Radicchio Quesadillas

We all have that one go to dish we whip up when we are running late and everyone is hungry. For the past few years mine was chicken and cheese quesadillas. I would use store brought roasted chicken shredded, any type of cheese, tortillas and jarred salsa.. It was quick, delicious and everyone was happy.Oh, if I had leftover caramelized onions from the weekend they would get thrown in as well. Well apparently times have changed. I made them last week and everyone groaned...A certain individual stated that they are 'so over' these quesadillas that next time they planned on going to the neighbors for dinner!As a matter of fact several opted for a bowl of cereal instead!! I wasn't ready to give up on the quesadilla, I just needed to freshen up the interior.I made this new and improved version last night and no one pulled out the Captain Crunch. I used Manchego, a Spanish cheese made from sheep milk. It has a firm texture and nutty flavor. Italian perorino romano would be wonderful as well.

• Olive oil
• 1 Tablespoon balsamic vinegar
• 1 garlic clove minced
• 1 teaspoon of minced fresh rosemary
• Salt and Pepper
• 1 head of radicchio
• 2 Tablespoons of melted butter
• 6 flour tortillas
• 2 Tablespoons of tapenade, I used a jarred one made with green olives
• About 1 1/2 to 2 cups of grated manchego or romano
• fresh thyme leaves

Mix together oil, vinegar,garlic, rosemary and salt and pepper. Cut the radicchio into wedges, about 6. Brush the radicchio with the oil mixture. Place under the broiler till lightly charred, about 3 minutes. Brush on more of the oil mixture, turning the radicchio over.It took another 5 minutes till they were nicely browned and tender inside.(I did this part in the morning).

Slice the radicchio into thin slivers. Now get all of your ingredients ready. At this point my family is walking in the door saying "I'm starving.."Spread one side of the tortilla with a thin layer of tapenade. Place a tortilla in a warm skillet with melted butter (tapenade side up).Sprinkle with grated cheese, radicchio, thyme and ground pepper. Place 2nd tortilla on top, brush with melted butter. Press down with a spatula cooking till cheese is melted. Turn over quesadilla, cooking till other side is nicely golden. Cut into wedges and gobble up.