Goat cheese melts very well, therefore it’s a great choice for quesadillas. You can combine it with various fillings such as asparagus, mango, chicken, spinach or even bananas. Quesadillas are perfect as appetizers, breakfast or even dessert, they are easy to prepare and relatively inexpensive. Here’s my favorite goat cheese quesadilla recipe:
- 4 flour tortillas (6” diameter)
- 4 oz soft goat cheese
- 1 tablespoon finely chopped fresh jalapeno pepper
- 1/4 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- salt and pepper to taste
- 1/2 cup green onion, chopped
- 4 tablespoons sour cream
- 1 tablespoon olive oil
Heat the olive oil in a pan. Add the garlic, cilantro, green onion, salt and pepper and cook over low heat for 2-3 minutes. Set the food aside. Place the tortillas one at a time in the pan and heat them for 2 minutes on each side. It’s nice to do this because heat makes the tortillas crisp, preventing them from becoming soggy when you add the goat cheese.
Assemble the quesadillas as follows: one tortilla, crumbled goat cheese evenly spread on top of it, then the garlic and green onion mixture, then some fresh cilantro. Spread another layer of goat cheese, then cover with the second tortilla.
Heat the grill pan. Cook the assembled quesadilla for about 2-3 minutes, flip it over carefully, then cook it for about 30 seconds on the second side. Repeat with the second one.
Cut in wedges and serve with fresh cilantro and sour cream spread on top.
This is a quesadilla recipe perfect for a light lunch. You can use fresh shrimps, if you can find them. If not, frozen shrimps are still fine.
- 2 large tortillas
- 1cup frozen cooked shrimps, peeled
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon red hot chili flakes (if you like very spicy food, you can use as much chili as you wish)
- 2 garlic cloves, peeled, crushed
- Juice from one lime
- 1 tablespoon extra virgin olive oil
- 1/2 cup green onions, chopped
- 2 cups Monterey Jack cheese, shredded
- salt and pepper to taste
Heat the olive oil in a stick-free pan. Add the green onion, garlic, chili flakes. Cook for 2-3 minutes over medium heat, stirring a few times. Add the shrimps, lime juice and parsley. Cook for about 2-3 minutes.
Heat the tortillas in a pan for about 30 seconds on each side. After you finish heating the second tortilla, leave it in the pan and add shredded cheese on top of it. Then add the shrimp mix on top of the cheese and cover with the other tortilla. When the cheese starts melting, flip the quesadilla over. You can do that with the help of a plate or of a second pan, or you can just use two spatulas, if you’re handy enough.
Cut the quesadilla in 6-8 wedges and serve it hot.
- 2 flour tortillas
- 1 cup shredded cheese mix of your choice (it can be Monterey Jack, Cheddar, Swiss cheese, Italian cheese or whatever your favorite types of cheese)
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup corn, whole kernel (drain it before use)
- 2 spring onions, chopped
- 1/2 cup black beans (from can, drained before use)
- 1 teaspoon chili peppers, very finely chopped
- 1 teaspoon olive oil
Mix the green and red bell pepper with chopped onions, corn, black beans and chopped chili peppers.
Oil a skillet, heat it and place one of the tortillas inside. Heat it for one minute, then turn it upside down and heat it one more minute. Repeat with the second tortilla.
Spread half of the cheese amount evenly over the surface of the tortilla, top it with the mix of corn, black beans, onion, red and green bell peppers and chili peppers, then spread the other half of cheese on top. Cover with the second tortilla. Let it heat for about two minutes or until you start smelling the cheese melting.
Flip over the quesadilla and heat it for 2 minutes more.
Transfer it onto a chopping board and cut it into 8 wedges.
Posted in Breakfast Quesadillas, Vegetarian Quesadillas
Tagged black beans, Cheddar cheese, chili peppers, corn, green onion, green pepper, Monterey Jack cheese, olive oil, red pepper, Swiss cheese