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.
ASPARAGUS, BACON AND GOAT CHEESE QUESADILLA
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 8
Steps:
- 1. Cook the bacon in a medium skillet over medium-high heat until crisp, about 8 to10 minutes. Transfer the bacon to a paper towel-lined plate and discard all the pan drippings.
- 2. Add 1 teaspoon butter and the shallots and cook until brown, 2 to 3 minutes. Add the asparagus to the skillet and season with salt and pepper. Cook until the asparagus are bright green and tender; about 2 minutes. Set aside.
- 3. Spread a thin layer of cheese over a tortilla and scatter a quarter of the herbs on top. Place the tortilla cheese-side up in the skillet. Scatter a quarter of the bacon and asparagus on the lower half of the tortilla, then fold the tortilla over and press lightly. Cook until golden brown, turning once, about 3 minutes on each side. If the pan gets dry, add butter, as needed. Repeat with remaining ingredients. Cut quesadillas into wedges and serve.
ASPARAGUS AND GOAT CHEESE QUESADILLAS
From All Recipes. This one is for me! I never would have thought of putting cilantro with goat cheese. I made this when I happened to have all of the ingredients on hand. Quick dinner with some fruit. I used plain goat cheese, but the herbed kind would have been even better. Yum!
Provided by dicentra
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180.5, Fat 9.5, SaturatedFat 1.6, Sodium 224.3, Carbohydrate 20.2, Fiber 2.3, Sugar 1.8, Protein 4.2
ASPARAGUS SALSA
This salsa is basically a spring vegetable version of a pico de gallo - lots of the freshest vegetables of the season brought together to add an extra punch of asparagus to my Asparagus Soup and Asparagus Omelet, or just use it as a great dip for tortilla chips!
Provided by Carla Hall
Categories condiment
Time 10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
- Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week.
ROASTED ASPARAGUS AND RED ONION QUESADILLAS
Categories Cheese Onion Appetizer Bake Broil Super Bowl Vegetarian Asparagus Poker/Game Night Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a Luncheon or Supper Entrèe; 8 as an Hors d'oeuvre
Number Of Ingredients 11
Steps:
- For Quesadillas:
- Preheat oven to 500°F.
- In a large shallow baking pan, toss asparagus with 1 1/2 teaspoons oil and salt and pepper to taste until coated well. In another large shallow baking pan, toss onion with 1 1/2 teaspoons oil until coated well. Roast vegetables in upper and lower thirds of oven, shaking pans occasionally and switching position of pans in oven halfway through baking, until tender and lightly browned, about 10 minutes. Cool vegetables and cut asparagus into 1/2-inch-thick slices.
- Preheat broiler.
- Grease a large baking sheet. On sheet, arrange 4 tortillas in one layer and divide vegetables, pepper Jack, and coriander among them. Cover quesadillas with remaining 4 tortillas.
- Brush top tortillas with remaining 2 tablespoons oil and broil quesadillas about 3 inches from heat until golden brown, about 2 minutes. With a metal spatula, turn quesadillas over and broil until golden brown, about 2 minutes.
- Make cumin lime cream while quesadillas broil.
- For Cumin Lime Cream:
- In a small bowl, whisk together well cream ingredients.
- Cut quesadillas into wedges and serve with cumin lime cream.
WILD MUSHROOM AND GOAT CHEESE QUESADILLAS
Central Market recipe for Wild Mushroom and Goat Cheese Quesadillas...best with Mango guacamole (guac made with mango salsa rather than tomato/pepper)
Provided by GoldsmithLissa
Categories Cheese
Time 23m
Yield 24 wedges, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 297.5, Fat 17.6, SaturatedFat 8.2, Cholesterol 26.1, Sodium 427.4, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 11.8
GOAT CHEESE QUESADILLAS WITH TOMATO AND CORN SALSA
Provided by Robin Donovan
Categories Tomato Vegetarian Quick & Easy Father's Day Goat Cheese Summer Tortillas
Yield Serves 8 to 10 as an appetizer, 4 to 6 as an entrée
Number Of Ingredients 4
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.
More about "quesadilla with goat cheese asparagus mushrooms and roasted tomatillo salsa food"
THE 25 BEST TOMATILLO RECIPES - FOOD …
From foodnetwork.com
Author By
QUESADILLAS STUFFED WITH MUSHROOMS AND GOAT …
From latimes.com
GOAT CHEESE AND ROASTED CORN …
From myrecipes.com
THE ULTIMATE QUESADILLA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CRISPY MUSHROOM QUESADILLAS RECIPE | BON APPéTIT
From bonappetit.com
4/5 (18)Author Chris MoroccoServings 2
GRILLED VEGETABLE QUESADILLAS WITH GOAT CHEESE AND PESTO
From domesticate-me.com
GOAT CHEESE & MUSHROOM QUESADILLAS - BLUE APRON
From blueapron.com
ROASTED ASPARAGUS, MUSHROOM AND GOAT CHEESE SALAD
From washingtonpost.com
SPICY PORK AL PASTOR QUESADILLAS | HALF BAKED HARVEST
From halfbakedharvest.com
CRISPY MUSHROOM, SPINACH AND AVOCADO QUESADILLAS
From cookieandkate.com
GOAT CHEESE & MUSHROOM QUESADILLAS - BLUE APRON
From blueapron.com
CHICKEN AND GOAT CHEESE QUESADILLA RECIPE | MYRECIPES
From myrecipes.com
CRISPY CHEESE AND MUSHROOM QUESADILLAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CARAMELIZED ONION, ASPARAGUS AND GOAT CHEESE …
From thedailymeal.com
GOAT CHEESE QUESADILLAS | IGA RECIPES | BBQ, EASY RECIPE, BELL …
From iga.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love