Goat Cheese Quesadillas Recipe

Name: Goat Cheese Quesadillas Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 serving
Ingredients: 4 tablespoons goat cheese; 1 large poblano pepper; 1 teaspoon vegetable oil; 3/4 cup sweet corn kernels; 4 teaspoons unsalted butter; 4 large flour tortillas; 1/2 cup Pico de Gallo

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
2
Calories
429 kcal
Course
Main Course
Cuisine
Mexican

Goat Cheese Quesadillas Recipe

Farrah Baldwin

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On busy nights, these Goat Cheese Quesadillas save the day. Smoky poblanos, sweet corn, and goat cheese melt together perfectly for a delicious, no-fuss dinner.

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Ingredients

Servings

4 tablespoons goat cheese
1 large poblano pepper
1 teaspoon vegetable oil
3/4 cup sweet corn kernels
4 teaspoons unsalted butter
4 large flour tortillas
1/2 cup Pico de Gallo

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Instructions

Set the goat cheese on the counter to allow it to come to room temperature.
Preheat your oven's broiler. Slice the poblano in half and remove the seeds and membranes. Place the poblano, skin side up, on a baking sheet and broil for 4-6 minutes, until browned but not burnt. Place the poblano halves in a small bowl and cover with foil. Let steam for 20 minutes, then run cold water over the peppers and peel away the skin. Chop and set aside.
Meanwhile, heat the oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the corn and sauté for 4-6 minutes, until browned. Set aside.
Turn the stove burner down to medium, then carefully wipe any remaining corn residue out of the sauté pan.
Place two tortillas on a flat surface and spread two tablespoons of goat cheese onto each tortilla. Evenly divide the chopped poblano pepper and sautéed corn between the two tortillas. Top each of the prepared tortillas with the remaining two tortillas to form two quesadillas.
Melt 2 teaspoons of butter in the sauté pan. Place one of the prepared quesadillas in the pan and allow to fry until golden brown, about 2-4 minutes per side. Repeat with the second quesadilla. Slice into quarters and serve warm with fresh Pico de Gallo.

Notes

To store Goat Cheese Quesadillas, place them in an airtight container in the refrigerator for up to 3 days. You can freeze them by wrapping each quesadilla tightly in plastic wrap, then place them in a freezer-safe bag; they’ll stay good for up to 2 months.
To reheat, thaw if frozen, and warm in a skillet over medium heat for a few minutes on each side until crispy and heated through. Avoid microwaving, as it can make the tortillas soggy.

Nutrition Information

Show Details

Serving 1serving Calories 429kcal (21%) Carbohydrates 49g (16%) Protein 12g (24%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 34mg (11%) Sodium 1072mg (45%) Potassium 270mg (8%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 1053IU (21%) Vitamin C 52mg (58%) Calcium 137mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 429 kcal

% Daily Value*

Serving	1serving
Calories	429kcal	21%
Carbohydrates	49g	16%
Protein	12g	24%
Fat	22g	34%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	5g	25%
Trans Fat	0.3g	15%
Cholesterol	34mg	11%
Sodium	1072mg	45%
Potassium	270mg	6%
Fiber	4g	16%
Sugar	12g	24%
Vitamin A	1053IU	21%
Vitamin C	52mg	58%
Calcium	137mg	14%
Iron	3mg	17%