Goat Cheese and Poblano Quesadillas
Author: Meals Matter Washington Post > Food Section
Recipe type: Lunch
Spicy and filling, these goat cheese and poblano quesadillas are paired with a mango-tomatillo salsa for a great flavor combination. Pam Kendrick of washingtonpost.com describes them as ” simple quesadillas that pack a surprising amount of flavor. The sweet-tart salsa is a sharp contrast to the mild goat cheese.” Vegetarian.
- 1 tbs butter or vegetable oil, plus additional for frying
- ½ cup chopped onion
- 8 oz Goat cheese, grated
- ½ cup chopped, drained canned green poblano chili peppers
- ½ tsp ground chipotle chili powder OR
- 1 to 2 tsp Adobo sauce from canned chipotle chili peppers
- Salt and freshly ground black pepper
- 6 Six-inch flour tortillas
- Mango-Tomatillo Salsa (recipe separate)
- In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring, until softened, about 10 minutes. Transfer to a bowl and immediately add the goat cheese, poblano and chipotle chili peppers, salt and pepper to taste and combine.
- Heat a griddle or skillet over medium heat and add a small amount of butter or oil.
- Place a tortilla in the pan for 30 seconds, then flip it. Place a heaping 2 tablespoons of filling along half the tortilla and fold the other side of the tortilla over the top. Reduce the heat to medium-low and heat the quesadilla, turning once, until the tortilla is golden and the cheese softened. Top with the salsa.
See separate recipe for mango-tomatillo salsa. Washingtonpost.com suggests serving “whole as a main course with a small green salad or cut into wedges as an appetizer with the salsa on the side.” Nutrition statistics include salsa.
Calories: 365 Fat: 17g Saturated fat: 9g Carbohydrates: 42g Sodium: 463mg Fiber: 5g Protein: 13g