2 small cloves garlic, unpeeeled
2 tablespoons salted butter at room temperature
8 ounces Monterey Jack, coarsley grated
1 1/4 ounces finely grated Parmesan
4 ounces goat cheese, crumbeled
4 9- or 10- inch tortillas
Heat oven to 200 and place rack in center.
Boil garlic cloves in watera bout five minute until garlic is soft. Peel and put in small bowl. Mash with fork, then add butter and mix well.
In medium bowl, combine cheeses. Spread garlic butter on one side of each tortilla and set on a work surface buttered side down. Distribute cheese among tortillas, covereing only half and leaving a 10-inch margin. Fold to enclose cheese.
In a 10- or 12-inch skillet, cook two quesadillas, covered, about four minutes or until golden brown. Flip and cook 2 minutes more until second side is golden brown and cheese has melted completely.
Place in oven to keep warm while other quesadillas cook.
Cut into wedges to serve.
from Fine Cooking.