This is a variation of our healthy quesadilla base recipe that incorporates our black bean corn salad recipe. Chef V originally created these southwest goat cheese quesadillas for the Blue Zones Project Fort Worth. It was demoed dozens of times across the city, and was always a favorite. We’d love to hear what you think!
Must Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for Delicious Goat Cheese Quesadillas
Watch the heat level as the quesadillas cook. The goat cheese doesn’t melt the same as shredded cheese, but it should get warm and creamy. Use enough heat to get the tortillas toasted and ingredients warmed through.
Room temperature black bean corn salad warms faster in the quesadillas, so if you have time to pull it from the refrigerator before cooking, do so for quicker cooking time.
Allow quesadillas to cool slightly before cutting.
Ingredient Substitutions
- Butter or Canola Oil: substitute avocado or olive oil. Extra virgin olive oil can be used if the heat isn’t too high.
- Corn Tortillas: substitute whole wheat, flour, or gluten-free tortillas. Note that flour tortillas won’t provide the same whole grain benefits. If using larger tortillas, you will only need 8, since you can fold these in half instead of stacking them.
- Black Bean Corn Salad: Don’t have time to make the full recipe? Mix a can of drained corn and a can of drained and rinsed black beans together. Bonus points if you add some spices like cumin and chili powder!
- Spreadable Goat Cheese: Use any soft goat cheese that can be spread! If it seems a little too thick, put it in a bowl and mix with a splash of milk. Chevre is probably the most common type in grocery stores.
Recipe Variations
For a chicken goat cheese quesadilla, use just 2 Tablespoons black bean corn salad per quesadilla and add ¼ cup Mexican shredded chicken.
To create goat cheese quesadillas with roasted red pepper, roast red peppers before adding them to the black bean corn salad. Roasting adds a delicious element of flavor!
Need some simple quesadilla recipe inspiration?
Use our healthy quesadilla base recipe as a guide or try out these other variations!
Equipment Recommendations
You just need a few pieces of kitchen equipment to make this goat cheese quesadilla recipe!
Is this southwest goat cheese quesadilla healthy?
Yes! This quesadilla features whole grain corn tortillas, black beans, fresh vegetables, and goat cheese. Together these ingredients make a well-balanced meal!
Whole Grain Corn Tortillas
Whole grain corn contains B vitamins, minerals, phytonutrients, and fiber. These nutrients provide your body with energy, promote satiety, and regulate digestion. Avoid corn tortillas with excessive additives. Choose varieties with minimal ingredients: corn, water, lime, and salt.
Black Beans
Beans contain plant-based protein, complex carbohydrates, fiber, vitamins, and minerals and are an important part of a plant-forward diet. These nutrients promote gut health, decrease risk of developing heart disease, cancer, and diabetes, and promote a healthy weight.
Fresh Vegetables
Vegetables are rich in essential vitamins, minerals, and phytonutrients that promote health and help fight diseases. It’s important to eat a variety of fruits and vegetables, as each color provides different benefits!
Goat Cheese
Cheese is a good source of calcium and protein which are important for building and maintaining strong bones and teeth. Cheese is high in saturated fat, and while research is currently challenging the belief that full-fat dairy products are harmful, we still suggest trying to limit them until we know more. (1) Centenarians in the Blue Zones consumed goat cheese as part of their diets, so it may be associated with longevity. (2) Goat cheese may also be more easily digestible than cow’s milk cheese, so those with lactose intolerance may still be able to enjoy this recipe!
Serving Suggestions for Southwest Goat Cheese Quesadillas
For a complete Whole Life Plate, pair quesadillas with a light salad, roasted vegetables, and/or a side of fruit. Don’t forget condiments, like Greek yogurt lime crema or sour cream, guacamole, and salsa. And yes, salsa counts as a vegetable!
Storage Tips for Goat Cheese Quesadillas
Cool quesadillas completely, then store in an airtight container in the refrigerator for up to 7 days. Leftover quesadillas can also be frozen for up to 3 months. Wrap individual quesadillas in foil or plastic wrap, then place in a freezer-safe bag.
Quesadillas taste best reheated on a griddle or skillet or in the oven, but the microwave will work in a pinch.
Want more Mexican Inspired Recipes?
Try out these delicious recipes!
Ground Beef and Mushroom Taco Meat
One Pan Mexican Quinoa Skillet
Southwest Goat Cheese Quesadillas
Ingredients
- 16 corn tortillas
- 8 ounces spreadable goat cheese
- 2 cups black bean corn salad
- 1 teaspoon butter or canola oil
Optional Condiments
- Sour cream, plain Greek yogurt, or lime crema
- Guacamole
- Pickled jalapeños
- Salsa
Instructions
- Preheat a griddle or skillet over medium low heat.
- Assemble quesadillas. Spread ~½ oz of goat cheese to cover all 16 tortillas, leaving a small border around the edge.
- Top 8 tortillas with ¼ cup black bean corn salad. Place the remaining tortillas on top, goat cheese facing the inside.
- Brush griddle or skillet with ~½ teaspoon oil or butter. Once butter is melted, add quesadillas. Cook until golden and toasty on one side, 2-3 minutes. Carefully flip and cook on the other side for another 2-3 minutes or until the tortillas are golden and toasty on both sides. Cook in batches, using more oil or butter as needed.
- Remove quesadillas carefully from pan. If cutting, allow to cool slightly. Serve with your favorite condiments. Enjoy!
