Goat Cheese and Poblano Quesadillas

Goat Cheese and Poblano Quesadillas
Recipe type: Lunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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)
  1. 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.
  2. Heat a griddle or skillet over medium heat and add a small amount of butter or oil.
  3. 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.
Nutrition Information
Calories: 365 Fat: 17g Saturated fat: 9g Carbohydrates: 42g Sodium: 463mg Fiber: 5g Protein: 13g