Goat Cheese And Mango Quesadillas Food

SPINACH AND GOAT CHEESE QUESADILLAS

Steps:

• Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.
• In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
• In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.

GOAT CHEESE 'N' VEGGIE QUESADILLAS

Steps:

• Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro. , Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm.

GOAT CHEESE AND MANGO QUESADILLAS

Steps:

• Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.
• Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium). Transfer quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.

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.

WILD MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
• Add the garlic and green onions. Saute for 2 minutes.
• Remove from the heat. Stir in the goat cheese.
• Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
• Grill on a flat griddle or in a large skillet on both sides until golden brown.
• Cut each quesadilla into 6 wedges.

MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• Heat a skillet over medium heat. Cook and stir onion, mushrooms, garlic, salt, and black pepper with olive oil and balsamic vinegar until onion is translucent and mushrooms are lightly browned, 3 to 5 minutes.
• Mix goat cheese and cream cheese together in a small bowl.
• Heat a large skillet over medium heat. Warm a tortilla on the hot skillet for 1 minute; flip and repeat on other side.
• Spread 1/4 goat cheese mixture onto warmed tortilla; spoon 1/4 mushroom mixture on one half of tortilla. Sprinkle 1/4 mozzarella cheese over mushroom mixture.
• Cook quesadilla until mozzarella cheese begins to melt, about 5 minutes; fold tortilla over melted cheese and press to seal. Repeat with remaining tortillas and fillings.

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.

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.