Friday, August 12, 2011

Baked Goat Cheese & Veggie Quesadillas

So I was a bit over zealous prepping my goat cheese mixture when I made my Zucchini and Goat Cheese Tart. No worries though! The leftover made a tasty filling for quesadillas.
Served with sour cream, salsa, and my hot sauce of choice, Goya jalapeno, which we oh-so-cleverly call Green Goya.

Would these taste better fried? Absolutely! But they do crisp up deliciously in the oven, and I don't have to contend with pesky oil that creates greasy spin art on my shirt. Sometimes I make these with roasted veggies, which are delicious, but require the oven to be heated up hotter than hell in a heatwave. This time I sauteed the veggies. Here we go:

Baked Goat Cheese & Veggie Quesadillas (serves about 4)
  • 4 oz of goat cheese, prepared as written here 
  • 2 heaping Tbs sour cream
  • 1 onion, sliced thin
  • 1 small sliced zucchini
  • 1 small sliced summer squash
  • 1 small green pepper
  • 1 small red pepper 
  • Seasonings: salt, pepper, adobo seasoning, oregano, chili powder, garlic powder, cumin in any combination as desired
  • Vegetable oil
  • 8 medium flour tortillas (I used fajita size)
1. Preheat oven to 375. In a blender or food processor, mix goat cheese mixture and sour cream until it's spreadable, but not runny. Set aside.
2. Heat a bit of oil in a skillet. Cook the onions for about 5 mins over medium high heat. Add the other vegetables and seasonings to taste. Stir frequently. Cook for a few minutes. Vegetables should still be very firm, they'll continue to cook when baked.
3. Divide the goat cheese mixture over each tortilla. Place a thin layer of vegetables on 4 of the tortillas, place the remaining four tortillas on top of the veggies, cheese side down.
4. Place the quesadillas on a lightly oiled baking sheet. Brush the top side of the quesadilla with a bit of oil. Place in the oven for about 15 mins, or until toasty brown, turning halfway through. 
5. Eat, enjoy, don't burn your tongue on the vegetables!

Kitchen notes: I was skeptical of my idea of adding the sour cream to the goat cheese, but it's necessary to prevent the goat cheese from drying out. If you don't want to go through the steps of making the seasoned goat cheese, a flavored goat cheese from the market is probably a fine substitute.

Verdict? So happy that this incarnation of the flavored goat cheese worked so well. This meal is a bit of a fajita/quesadilla hybrid, but you know what? It works.

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