Quesadillas
Goat Cheese Quesadillas
Try this delicious Quesadilla recipe and pair it with Gay Lea Sour Cream for dip!
Preparation Time:
20 Minutes
Ingredients:
| 1 cup | Nordica Cottage Cheese | 250 ml |
| 1 cup | crumbled goat or feta cheese | 250 ml |
| 1 tsp | dried oregano leaves | 5 ml |
| 8 | large flour tortillas | |
| 1 cup | each chopped artichoke hearts and plum tomatoes | 250 ml |
| 1/3 cup | each chopped green onions and oil packed sun-dried tomatoes | 75 ml |
| 1/2 cup | shredded Asiago cheese | 125 ml |
| 1/4 cup | chopped fresh basil | 50 ml |
| 2 tsp | Gay Lea Butter (Salted or Unsalted), softened | 10 ml |
Instructions:
In bowl, stir together cottage cheese, goat cheese and oregano; spread over 4 tortillas.
In bowl, combine artichokes, tomatoes, onions, sun-dried tomatoes; divide evenly over cottage cheese mixture. Sprinkle with Asiago and basil; top with remaining tortillas. Brush large non-stick skillet with some of the butter; heat over medium-high heat. Place one quesadilla in skillet; cook for 2 to 4 minutes or until golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.
Cut each quesadilla into 8 wedges. Serve warm.
Makes about 32 pieces.
Shrip Variation: Omit goat cheese; add 1-1/2 cups (375 mL) cooked salad shrimp.
Chicken Variation: Omit goat cheese; add 1-1/2 cups (375 mL) dried cooked chicken.
Tips: Spice up your quesadilla by dipping it in a combination of sour cream with Dijon mustard and lime juice. For an extra treat, stir sour cream into guacamole to make it extra creamy.