Sweet Goat Cheese Quesadilla Recipe
I combined goat cheese, a fresh flour tortilla, fruit preserves, Kerrygold butter, and a sprinkle of sugar. This quesadilla sandwich was simple to make, but what an amazing flavor and texture combination! The sweetness and gooeyness of the berry flavors with the creamy goat cheese were wrapped in a crispy, buttery flour tortilla. A tiny sprinkle of sugar added interest. This is perfect for a dessert, tea, light lunch, or a breakfast. Here are some tips for making the sandwich.
Use a very fresh flour tortilla. Either make the tortilla yourself or get it from a Mexican bakery. You will be disappointed if you use a mass-produced flour tortilla that isn't flaky and tastes like cardboard. Also, this is not a time for a low-carb alternative.
Use about equal amounts of goat cheese and fruit filling. I made my little bit of deliciousness with Smucker's Special Recipe Triple Berry Preserves. I can also envision using marmalade, apricot preserves, or a cherry fruit spread.
Have you tried Kerrygold butter? It is serious butter! This is Irish butter, and it is very different from the butter that we are used to in the United States. Irish butter is a brighter yellow and has a different texture. The Kerrygold cows are grass fed for about 10 months of the year. Kerrygold butter is addictive! (Fair warning given, don't even try to eat it with a spoon!) If you don't have access to Kerrygold, then use the best butter that you can get.
Sweet Goat Cheese Quesadilla Recipe
Ingredients for each serving:
1 fresh flour tortilla
Goat cheese to cover half of the tortilla-about 2-3 tablespoons
Fruit preserves to cover half of the tortilla- about 2-3 tablespoons
1-2 teaspoons of butter
1 teaspoon of sugar (optional)
Place the flour tortilla on a plate. Crumble goat cheese over half of the tortilla. Press it down gently with a fork or your fingers. On the other half of the tortilla, spread the fruit preserves. Fold the half of the tortilla with the preserves over the goat cheese.
In a heavy skillet, melt the butter over low heat. Carefully place the quesadilla in the butter, cheese side down. Increase the heat to medium and fry the tortilla until it is golden brown. Use a fork to flip the tortilla (toward the fold to avoid spilling the contents) to the unfried side. Fry that side until is also golden brown. Use a spatula to remove the quesadilla to a plate. Sprinkle the top with a bit of sugar, if desired. Use a pizza cutter or sharp knife to divide the quesadilla into 3-4 wedges. Wait a minute for the filling to firm up, just a bit. Put on a bib to catch the drips! This is a gooey delight.
I enjoy this recipe with Lipton's Lemon Ginseng Green Tea for a special snack. It's also wonderful with Mini-Pumpkin Soup, when you use apricot preserves in the quesadilla. What a great light lunch! How will you use the recipe? Let us know in the BellaOnline Sandwiches Forum, where something tasty is always waiting for you.
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