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Goat’s Cheese Quesadilla

Cheese makes a popular sandwich lling. When joined by mushrooms, sun-dried tomatoes, and jalapeno peppers, these quesadillas are ever so tasty. Of course this is just one idea: consult the sandwich- lling section for more creative foodie treats.

Serves 4 -6 large or 36 tasters

METHOD

  • 15 ml olive oil (1 tablespoon)
  • 1 small red onion or large shallot, nely chopped
  • 5 ml ground coriander (1 teaspoon)
  • 5 ml ground cumin (1 teaspoon)
  • 1 ml paprika (1/4 teaspoon)
  • 200 g mushrooms, sliced
  • 80 ml sun-dried tomatoes (1/3 cup), chopped nely
  • 1 to 2 jalapeno peppers, seeded and thinly sliced
  • Sea salt to taste
  • Freshly-ground black pepper to taste
  • 60 ml fresh parsley or coriander, trimmed and chopped 140 g soft goat’s cheese at room temperature, crumbled 60 g mature Cheddar cheese, grated (125 ml) (1/2 cup) 6 x soft tortillas

METHOD

  1. Heat the oil in a large frying pan over medium heat.
  2. Add onion or shallot to the pan and saute for 5 minutes or until transparent. Add the spices tothe pan, stir for another minute, and then increase the heat slightly. Add the mushrooms, stirring well to coat.
  3. Cook for another 3 – 5 minutes or until the mushrooms begin to brown and most of their liquidhas evaporated.
  4. Stir in the sun-dried tomatoes and jalapenos, and cook for another few minutes. Season, and stir in the parsley or coriander. Remove from the heat.
  5. Allow the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses.
  6. To assemble the quesadillas, sprinkle the remaining grated Cheddar cheese evenly over 3 tortillas.
  7. Spread the mushroom mixture evenly over and then dot with the remaining goat’s cheese.
  8. Top each one with the remaining tortillas, and press down rely. use a panini-toaster/griller or electric grill or electric frying pan (if demonstrating the latter two, the quesadillas will need to be turned over during the cooking time).
  9. The quesadillas may be kept warm in a 150°C oven in between foil while the others are cooking.
  10.  Cut into 12 wedges each, and serve along with sour cream, guacamole, and/or salsa.

Note:

  •  Quesadillas may be cooked in a large frying pan or skillet.
  •  Brush a non-stick skillet with a little oil and heat over medium heat.
  •  When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn golden brown – about 3 minutes per side.
  • Equipment: Measuring spoons and cups, spoon, sharp knife, frying pan, slotted spoon or silicone spoon, scissors, grater, brush, aluminium foil, bread knife, spatula, oven gloves, serving plate, serviettes.

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Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.