SPINACH AND GOAT CHEESE QUESADILLAS
Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 10m
Yield Two quesadillas
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 397 milligrams, Sugar 1 gram
POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
POTATO, GREENS, AND GOAT CHEESE QUESADILLAS
Provided by Bon Appétit Test Kitchen
Categories Food Processor Potato Super Bowl Vegetarian Quick & Easy High Fiber Mother's Day Goat Cheese Pan-Fry Tomatillo Mustard Greens Tortillas Monterey Jack Bon Appétit
Yield Makes 4
Number Of Ingredients 8
Steps:
- Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.
- Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.
- Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.
- Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.
MUSHROOM AND GOAT CHEESE QUESADILLAS
A delicious updated version of the traditional quesadilla! It's always a hit.
Provided by rudechack
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 345.5 calories, Carbohydrate 33.4 g, Cholesterol 22.5 mg, Fat 18.5 g, Fiber 2.5 g, Protein 11.7 g, SaturatedFat 6.9 g, Sodium 492.9 mg, Sugar 3.6 g
POTATO & CHEDDAR QUESADILLA
Here's my favorite way to use up left-over mashed potatoes. If your mashed potatoes are flavored with garlic, onions, etc. it's all the better. Measurements are approximate since I usually throw this together to use up leftovers in the fridge. If my potatoes are plain, I have been known to add a little chicken bouillon to give them more flavor. Serving size may vary- my two year-old DD and I share one of these for lunch. This definitely is not a "diet" meal, but, it's delicious!
Provided by AmyMCGS
Categories Lunch/Snacks
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Place a skillet over medium-high heat.
- Put a small amount of olive oil in a large preheated skillet.
- Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
- Top with shredded cheddar, spices, and any other optional ingredients that you are using.
- Top with the other tortilla and cover the pan.
- When cheese is melted & bottom tortilla is crisp, carefully turn over the quesadilla, and cook uncovered until the other tortilla is crispy (3-4 minutes).
- Slice into wedges, and serve with salsa or sour cream for dipping.
Nutrition Facts : Calories 1036.4, Fat 50.6, SaturatedFat 21, Cholesterol 81.9, Sodium 2560.9, Carbohydrate 111.8, Fiber 10.6, Sugar 10.1, Protein 36
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POTATO, GREENS, AND GOAT CHEESE QUESADILLAS - BON APPéTIT
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3.3/5 (4)Estimated Reading Time 1 minServings 4Total Time 35 mins
- Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.
- Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.
- Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.
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- Heat a large skillet over medium heat. Add 1 tablespoon olive oil and chicken cooked until no longer pink.
- Remove chicken and add the green onions and sweet potatoes. Cook until soft, and season with salt and pepper. Stir in the lime juice. Remove from pan.
- Add the remaining olive oil to the pan, followed by a tortilla. Put the sweet potato mixture on the tortilla, add the goat cheese and top with the second tortilla. Press down lightly so that cheese melts slightly.
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- Place diced sweet potato in a small saucepan and add enough water to just barely cover it. Season with a little salt. Bring to a boil then lower heat and simmer until tender. Drain well, mash, and add 1 tablespoon butter and chipotle sauce.
- Heat a non-stick skillet over medium-high heat and add a little butter or oil. Cook the onion, stirring frequently, until it starts to soften and even blacken a little on the edges. Remove from pan and set aside. (Can also briefly cook the apple slices, too, if desired.)
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- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add beet greens (or spinach) and cook, stirring, until slightly wilted, 1 to 2 minutes. Stir the greens into the mashed beets. Wipe out the skillet.
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- First, using a spatula divide & spread 2 cup of mashed Idaho® Potatoes over 2 tortillas. Next, divide 1 cup of ham over two tortillas with mashed potatoes.
- Finally, divide 1 cup of grated sharp cheddar cheese over two tortillas with ham. Cover with 2 tortillas and cook on both sides for 2-3 minutes on medium heat (if using freshly made mashed potatoes or 5-7 minutes on low heat (if using leftover mashed potatoes that are cold), or until cheese melts and mashed potatoes are heated thru. Cut quesadilla into 4 pieces, using pizza cutter.
- Sprinkle finely chopped parsley over the top. Serve warm as is or with your favorite kind of salsa. Enjoy!
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