Roasted Red Pepper, Spinach and Goat Cheese Quesadillas

Posted on Mar 3, 2010 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: All Recipes, Feed Your Party, Feed Your Wallet, Vegetarian Pin It
Roasted Red Pepper, Spinach and Goat Cheese Quesidillas

Cinco de Mayo is Wednesday so I’m warming up my palate for a few days of yummy, yet easy, Mexican/Southwest “inspired” meals.

Tortillas are one of the first items many folks think of when referring to Mexican food. Tortillas means “little cake” and that’s what they are: a flat unleavened round of corn or wheat flour.

Tortillas are the canvas one uses to make burritos, chimichangas, enchiladas, flautas, quesadillas, tapa, flauta and tacos. Tonight I’m making easy quesadillas, which I loosely interpret to mean flour tortillas filled with cheese, a few more tidbits according to whim, folded then fried until crispy.

I’ve always loved the flavors of goat cheese and roasted peppers together and thought they would be good in tonight’s quesadilla. Chicken, beans, hot peppers, artichoke hearts, eggplant, tomato and pumpkin seeds would all be great substitutes for the red pepper and spinach, as well.

Check out my recipe for Goat Cheese & Mango Quesadilla for another savory option.

Recipe: Roasted Red Pepper, Spinach and Goat Cheese Quesidillas

Ingredients

  • 2 roasted red pepper, stem, membranes and seeds removed and cut in half*
  • 8 ounces goat cheese, room temperature
  • 4, 8-inch flour tortillas, whole wheat or white
  • 2 cups (packed) baby spinach
  • 2 teaspoons canola oil

Instructions

  1. Trim pepper halves to lie flat. Spread 2 ounces goat cheese on each tortilla and top with red pepper half and spinach. Fold each tortilla in half.
  2. Coat a large frying pan or griddle with canola or vegetable oil; heat oil to medium heat. Fry tortillas, in batches, pressing lightly with a spatula. When one side is golden brown, about 1-2 minutes, carefully turn over with a spatula or tongs and cook other side until golden brown. Serve whole or cut into wedges (see photo).

*Peppers are easy to roast, as you can observe on this video, but you can also purchase them roasted and bottled at most local grocery stores.

Time: 20 minutes

Number of servings (yield): 4 quesadillas

Copyright © Peggy Lampman’s dinnerFeed.

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Filed under: All Recipes, Feed Your Party, Feed Your Wallet, Vegetarian
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