Southwest Goat Cheese Quesadillas
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.
Servings: 8 quesadillas
Calories: 241kcal
Ingredients
- 16 corn tortillas
- 8 ounces spreadable goat cheese
- 2 cups black bean corn salad (see notes for recipe)
- 1 teaspoon butter or canola oil
Instructions
- Preheat a griddle or skillet over medium low heat.
- Assemble quesadillas. Spread ~½ ounce goat cheese to cover each tortilla, 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 condiments to YOUR taste. Enjoy!
Notes
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.
Click here for the black bean corn salad recipe. Make in advance for even quicker prep time.
Condiments to YOUR taste
- Plain Greek yogurt, lime crema, or sour cream
- Salsa
- Pickled jalapeños
- Guacamole
Nutrition
Serving: 1quesadilla | Calories: 241kcal | Carbohydrates: 32g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 130mg | Potassium: 249mg | Fiber: 7g | Sugar: 1g | Vitamin A: 312IU | Calcium: 90mg | Iron: 2mg