5.0 from 6 votes
Goat Cheese Quesadillas Recipe
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2
Calories: 429 kcal
Course:
Main Course
Cuisine:
Mexican
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.