Preparation / Directions:
Roast, peel, and seed the red bell peppers and the chiles. Set aside on paper towels to dry.
Peel each avocado half, slice thinly, and set aside. In an electric mixer or food processor, or with a spoon, mix the goat cheese, cream cheese, garlic, and herbs together until smooth. Add salt and pepper to taste.
Lay one tortilla on a cutting board and spread it with a third of the cheese mixture. Spread a second tortilla with another third of the cheese mixture and place it on top. Lay the roasted red peppers on top of the cheese. Spread a third tortilla with remaining cheese mixture, place it on top of the red peppers, and arrange the roasted poblanos on top of this third layer. Top with the fourth tortilla. Trim the edges of the stack to make a neater cylinder, if necessary.
Preheat the oven to 350 degrees. Cut the "lasagna" into 8 wedges. To cook, heat a nonstick pan or griddle over medium heat with just a few drops of oil in it. Place a wedge of lasagna in the pan and cook on both sides until golden brown. Place on a cookie sheet and bake until heated through, about 5 minutes. Serve immediately.
Notes: The herbs can be varied to your personal taste. We like to serve this with a tablespoon of Salsa Fresca on the side.
This recipe was inspired by a similar dish done by John Dedlar at his southern California restaurant St. Estephe. My version is a bit more hearty and robust in flavor than his. The lasagna rounds may be made up a day ahead and the wedges can be browned several hours ahead and then heated in the oven just before serving.
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