Goat Cheese And Guava Quesadillas Food

CHICKEN AND GOAT CHEESE QUESADILLAS

Steps:

• In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
• Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.

GOAT CHEESE AND GUAVA QUESADILLAS

Steps:

• Heat a large skillet over medium-high heat.
• In a small mixing bowl, combine goat cheese and guava jelly until just blended (little bits of cheese and jelly are a nice in a bite). Spread the goat cheese mixture on 4 of the tortillas and top with the remaining 4 tortillas.
• Lightly coat the skillet with cooking spray. Place 1 of the quesadillas at a time and cook until lightly browned. Turn and finish browning the second side. Repeat with the remaining quesadillas.
• Slice quesadillas and serve sprinkled with crumbled Cotija cheese with salsa on the side for dipping.

GUAVA AND GOAT CHEESE QUESADILLAS

Steps:

• Mix guava jam and goat cheese in a bowl. Spread one sixth of the mixture on one half of each flour tortilla, top with just a pinch of red chili. Fold each tortilla in half and saute in a hot pan with a small amount of vegetable oil until crisp.

PROSCIUTTO, FIG, AND GOAT CHEESE QUESADILLAS

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side.
• INDOOR: Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.

ROASTED RED PEPPER & GOAT CHEESE QUESADILLAS

Steps:

• Lay out 6 tortillas on a table.
• Divide the Chavrie® up evenly among the tortillas and spread out to the edges.
• Drain the peppers and slice in 1/4 inch strips.
• Evenly distribute the roasted red peppers strips among the cheese on the tortillas.
• Top each with the remaining tortillas.
• Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy.
• Place on a towel to drain.
• Cut each quesadilla into six wedges and serve with your favorite salsa.

ASPARAGUS AND GOAT CHEESE QUESADILLAS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
• Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas.
• Brush the outsides of the quesadillas with remaining oil.
• Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.

PESTO AND GOAT CHEESE QUESADILLAS

Steps:

• Heat olive oil in a skillet over med/med high heat.
• Meanwhile, spread one side of one tortilla with goat cheese. Spread one side of the other tortilla with pesto.
• Sandwich tortillas together with the filling on the inside.
• When oil is hot, add the quesadilla to the pan. Cook until the bottom side is crispy and golden brown.
• Flip quesadilla and continue cooking on the remaining side. If necessary, you may add a splash more olive oil at this step.
• When quesadilla is golden brown and crispy on both sides, remove from pan and drain on a paper towel.
• Slice into 6-8 servings (depending on size) and serve hot.

CHICKEN AND GOAT CHEESE QUESADILLA

Steps:

• Combine first 5 ingredients in blender or food processor until smooth.
• Place chicken in zip-loc bag and add broth mixture.
• Seal and refrigerate for 2 hrs turning bag occasionally.
• Preheat grill.
• Remove chicken from bag, discard marinade.
• Sprinkle chicken with salt and pepper.
• Place chicken and onion on grill rack coated with cooking spray.
• Grill onion 3 minutes on each side or until browned.
• Grill chicken 6 minutes per side or until done.
• Cool slightly and cut chicken in very thin slices.
• Preheat oven to 400.
• Place 1 tortilla on baking sheet coated with cooking spray.
• Sprinkle with 3 tablespoons of cheese,half of chicken, half of onion and 1 and a half tsp cilantro.
• Top with 1 tortilla.
• Sprinkle with remaining cheese, chicken, onion and cilantro.
• Top with last tortilla.
• Coat tortilla with cooking spray.
• Bake for 15 minutes or until lightly browned.
• Cut into 4 wedges and top each with 1 tsp of sour cream.
• Serve with lime wedges if desired.

GOAT CHEESE QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Grill Method:
• Spray one side of a tortilla with oil and place it, oiled side down, on the grill over medium-high heat. Top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Spray one side of a second tortilla with oil, and place it on top of the first, oiled side up. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the grill and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
• Camp Stove Method:
• Spray a large skillet with oil and warm over medium-high heat on the stove. Place 1 tortilla in the hot skillet, and top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Top with a second tortilla. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the skillet and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
• Make It at Home:
• Make it a meal by adding broiled shrimp. Preheat the broiler. Spread 1 pound of peeled shrimp in a single layer on a baking sheet, spray with olive oil, and season with salt and pepper. Broil, about 2 minutes, until the shrimp is cooked through. Split each shrimp in half lengthwise. Continue with preparation per the camp-stove method. Add 1/4 cup of the shrimp to each quesadilla along with the cheese and salsa.