GOAT CHEESE 'N' VEGGIE QUESADILLAS
The roasted veggies and goat cheese make this an elegant party food. We love to top them with our favorite salsa for an extra kick! -Sara Longworth of Philadelphia, Pennslvania
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen appetizers.
Number Of Ingredients 13
Steps:
- Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro. , Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm.
Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 191mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
BLACK BEAN AND GOAT CHEESE QUESADILLAS
One quesadilla per person is never quite enough, so this recipe makes an extra to share.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- Mash beans in a medium bowl until chunky. Add goat cheese, tomato, corn, scallions, and oregano. Season with salt and pepper, and stir until well combined.
- Heat a grill pan over medium heat. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla. Repeat with remaining bean mixture and tortillas.
- Raise heat to medium-high. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side. Cut into wedges and serve warm.
ROASTED VEGGIE QUESADILLAS
I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. -Kathy Carlan, Canton, Georgia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes., In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.
Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 479mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
GOAT CHEESE AND GUAVA QUESADILLAS
Cotija cheese is a firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk. It is available in latin grocery stores. If Cotija is not available, substitute with feta. If guava jelly is unavailable, substitute strawberry.
Provided by Sandra Lee
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium-high heat.
- In a small mixing bowl, combine goat cheese and guava jelly until just blended (little bits of cheese and jelly are a nice in a bite). Spread the goat cheese mixture on 4 of the tortillas and top with the remaining 4 tortillas.
- Lightly coat the skillet with cooking spray. Place 1 of the quesadillas at a time and cook until lightly browned. Turn and finish browning the second side. Repeat with the remaining quesadillas.
- Slice quesadillas and serve sprinkled with crumbled Cotija cheese with salsa on the side for dipping.
THREE CHEESE VEGGIE QUESADILLAS
Provided by Food Network
Time 20m
Yield 16 servings
Number Of Ingredients 14
Steps:
- In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.
- In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.
- Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.
ASPARAGUS AND GOAT CHEESE QUESADILLAS
From All Recipes. This one is for me! I never would have thought of putting cilantro with goat cheese. I made this when I happened to have all of the ingredients on hand. Quick dinner with some fruit. I used plain goat cheese, but the herbed kind would have been even better. Yum!
Provided by dicentra
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
- Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas.
- Brush the outsides of the quesadillas with remaining oil.
- Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.
Nutrition Facts : Calories 180.5, Fat 9.5, SaturatedFat 1.6, Sodium 224.3, Carbohydrate 20.2, Fiber 2.3, Sugar 1.8, Protein 4.2
GOAT CHEESE QUESADILLAS WITH TOMATO AND CORN SALSA
Provided by Robin Donovan
Categories Tomato Vegetarian Quick & Easy Father's Day Goat Cheese Summer Tortillas
Yield Serves 8 to 10 as an appetizer, 4 to 6 as an entrée
Number Of Ingredients 4
Steps:
- Grill Method:
- Spray one side of a tortilla with oil and place it, oiled side down, on the grill over medium-high heat. Top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Spray one side of a second tortilla with oil, and place it on top of the first, oiled side up. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the grill and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
- Camp Stove Method:
- Spray a large skillet with oil and warm over medium-high heat on the stove. Place 1 tortilla in the hot skillet, and top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Top with a second tortilla. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the skillet and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
- Make It at Home:
- Make it a meal by adding broiled shrimp. Preheat the broiler. Spread 1 pound of peeled shrimp in a single layer on a baking sheet, spray with olive oil, and season with salt and pepper. Broil, about 2 minutes, until the shrimp is cooked through. Split each shrimp in half lengthwise. Continue with preparation per the camp-stove method. Add 1/4 cup of the shrimp to each quesadilla along with the cheese and salsa.
POTATO, GREENS, AND GOAT CHEESE QUESADILLAS
Provided by Bon Appétit Test Kitchen
Categories Food Processor Potato Super Bowl Vegetarian Quick & Easy High Fiber Mother's Day Goat Cheese Pan-Fry Tomatillo Mustard Greens Tortillas Monterey Jack Bon Appétit
Yield Makes 4
Number Of Ingredients 8
Steps:
- Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.
- Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.
- Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.
- Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.
GOAT CHEESE AND MANGO QUESADILLAS
Tangy goat cheese and tropical mango make a distinctive pairing inside this easy-to-make lunch that uses wholesome whole-wheat tortillas.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.
- Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium). Transfer quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.
Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 3 g, Protein 6 g
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