GOAT CHEESE QUESADILLAS

November 10, 2012

A new method of making quesadillas really has changed my game in the kitchen. The worst thing about making ‘dillas is, of course, the dreaded flip. By making only a half portion at a time there is no big flip and the ingredients stay put in their safe tortilla home. Read below for the detailed description. This goat cheese and lots of green version (with a little spice) would be a perfect trial run.

GOAT CHEESE QUESADILLAS from Rachel SchultzGOAT CHEESE QUESADILLAS
Serves 4 quesadillas

8 tortillas
3 boneless, skinless chicken breasts, cooked and sliced
8 ounces monterey jack cheese, shredded
4 ounces goat cheese, crumbled
1 cup spinach
1 onion, sliced
1/2 bunch kale, chopped
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 tablespoon butter
Olive oil

Heat onion in skillet with a drizzle of olive oil over medium heat for 3 minutes. Add kale and red pepper flake, cooking for 3 more minutes. Add spinach and garlic for another minute. Set aside.

GOAT CHEESE QUESADILLAS from Rachel Schultz

Lightly grease a large skillet with butter (reapplying for every new quesadilla). Lay tortilla on to pan and layer with monterey jack and goat cheese. Arrange chicken and kale mixture on to half of tortilla. Toast tortilla for about 2 minutes. Fold in half. Remove from heat and slice.

GOAT CHEESE QUESADILLAS
 
Author:
Ingredients
  • 8 tortillas
  • 3 boneless, skinless chicken breasts, cooked and sliced
  • 8 ounces monterey jack cheese, shredded
  • 4 ounces goat cheese, crumbled
  • 1 cup spinach
  • 1 onion, sliced
  • ½ bunch kale, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • ½ tablespoon butter
  • Olive oil
Instructions
  1. Heat onion in skillet with a drizzle of olive oil over medium heat for 3 minutes. Add kale and red pepper flake, cooking for 3 more minutes. Add spinach and garlic for another minute. Set aside.
  2. Lightly grease a large skillet with butter (reapplying for every new quesadilla). Lay tortilla on to pan and layer with monterey jack and goat cheese.
  3. Arrange chicken and kale mixture on to half of tortilla.
  4. Toast tortilla for about 2 minutes. Fold in half. Remove from heat and slice.

Inspired by Sugar Cooking.

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