Dinner

Goat Cheese Quesadillas

I have a confession to make. I had absolutely nothing interesting to write about today. Such is the pandemic lifestyle I suppose, but usually I’m able to pull something entertaining out of the day to day minutiae. So, as I sat here watching the cursor blink on a blank screen, I texted my bestie for advice. She immediately replied, “Ok, how can I help?” – and that’s when inspiration struck.

As random as this post may seem for a food blog, I like to think it’s appropriate as it is Women’s History Month and International Women’s Day was just yesterday. I can almost guarantee that every woman that you hear being honored this month has one very specific thing in common. They all have a bestie to reach out to when they get stuck. If they are lucky, they have a team of other women who hold each other accountable and lift each other up to celebrate achievements big and small. I consider myself fortunate to have just that.

Kirstin and I have been friends since high school. Our friendship has survived AP European History, going to separate colleges, that time I forgot her birthday (oops!), countless traditions and rituals, living 1500 miles apart and everything in between. Though we have always been close, this past year of pandemic living has brought us closer. We spend every morning together on the phone, her in Florida and me in New York, laughing and catching each other up on the little things. We operate in what we call the Cone of Honesty where we always tell each other the truth, no matter what. Recently, she finished her first novel, something that I am ridiculously proud of her for. Whenever she needed me, I was there to read and critique honestly. In turn, she is the first person to read all of my blog posts, helping me to shape them into something I hope all of you enjoy. As I am getting back into running after hip surgery, she stays on the phone with me and uses her desk cycle while I run up and down the street. We support each other in everything, as good besties should.

I also have the honor of having a group of local women who have become like family to me. Fun fact about me, I’m in an all female a cappella group called 5 Second Rule. We have been together since 2008, and in that time have become so much more than a group of friends. Though we haven’t been able to actually sing together in almost a year now (thanks, COVID), we still make it a point to set aside our rehearsal time each week to virtually get together and joke around, play online games and just be there for each other. Our time together is an escape from the craziness that can sometimes infiltrate our everyday lives, and is probably the main reason I have kept my sanity through lockdown. It is a place where we can breathe, relax and just laugh. We have worked through some difficult life changes providing a space that is free of judgement and full of support. There is absolutely nothing that I wouldn’t feel comfortable bringing to these ladies, and that kind of relationship is a true blessing.

I consider myself incredibly honored to have these women in my life. They, along with my Aunts, Cousins, Grandma and Mom (who is so much more than just an onion hater), have helped to shape me into the woman I am today. History is full of women with bold achievements, many of which would not have been possible without the help and encouragement of their own personal teams of besties and family. We need to lift each other up so we can all share in the sunlight. Whether that is reading a friend’s first draft of a novel, spreading the word about a food blog that’s also kind of not about food, reading your niece’s children’s book idea, driving eight hours to help your daughter heal from surgery, or just listening to a friend who needs you. We as women all play an important role in giving each other strength and purpose.

In other news, here is a recipe for Goat Cheese Quesadillas that was neither created, cooked nor cleaned up by a woman. (HA, now that’s a transition!) In all seriousness, these are so good. The goat cheese gives them just the right amount of tangy sweetness, mixed with the acidity of the Pickled Red Onions and the saltiness of the sautéed peppers. This is a fast, easy dinner for any night of the week that is sure to be a crowd pleaser!

I would love to hear about your besties/teams in the comments below or on any of our social media platforms! If you like what you read here each week, you can subscribe via email as well. I truly appreciate you listening to my rants and hope that in some way, my words resonate with you!

Goat Cheese Quesadillas - The goat cheese gives them just the right amount of tangy sweetness, mixed with the acidity of the pickled red onions and the saltiness of the sautéed peppers. This is a fast, easy dinner for any night of the week that is sure to be a crowd pleaser!

Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 2 10 Inch Flour Tortillas
 4 oz Honey Goat Cheese
 16 Strips of Pickled Red Onions
  cup Frozen Corn
 1 Green Pepper
 1 Handful Baby Spinach
 1 tbsp Olive Oil
 Salt to taste

1

Before you begin, you'll need to make Pickled Red Onions following the instructions in the BONUS BLOG below.

https://feetupinthediningroom.com/2021/03/05/bonus-blog-pickled-red-onions/

2

Heat an iron skillet to medium on your stove top.

3

In a small pot, cook the frozen corn using instruction on the bag. Drain and set aside.

4

Cut the green pepper into small strips, and chop the spinach leaves.

5

Set a small frying pan to medium heat. Once heated, add the olive oil and green pepper strips. Salt liberally and sauté.

*NOTE - You want these to be slightly over salted to balance the other ingredients.

6

Build your quesadilla by spreading the goat cheese over the tortilla, completely covering half and having some on the second side. Then add the corn, sautéed peppers, pickled red onions and chopped spinach. The ingredients list is for two quesadillas, but you can adjust the amounts of each ingredient to your liking.

7

Fold the quesadilla and add it to the warm skillet. Cook for a few minutes and then flip it to cook the other side. Each side should only take a few minutes until it starts to brown.

8

After both sides are cooked, remove the quesadilla and cut into triangles for serving.

Ingredients

 2 10 Inch Flour Tortillas
 4 oz Honey Goat Cheese
 16 Strips of Pickled Red Onions
  cup Frozen Corn
 1 Green Pepper
 1 Handful Baby Spinach
 1 tbsp Olive Oil
 Salt to taste

Directions

1

Before you begin, you'll need to make Pickled Red Onions following the instructions in the BONUS BLOG below.

https://feetupinthediningroom.com/2021/03/05/bonus-blog-pickled-red-onions/

2

Heat an iron skillet to medium on your stove top.

3

In a small pot, cook the frozen corn using instruction on the bag. Drain and set aside.

4

Cut the green pepper into small strips, and chop the spinach leaves.

5

Set a small frying pan to medium heat. Once heated, add the olive oil and green pepper strips. Salt liberally and sauté.

*NOTE - You want these to be slightly over salted to balance the other ingredients.

6

Build your quesadilla by spreading the goat cheese over the tortilla, completely covering half and having some on the second side. Then add the corn, sautéed peppers, pickled red onions and chopped spinach. The ingredients list is for two quesadillas, but you can adjust the amounts of each ingredient to your liking.

7

Fold the quesadilla and add it to the warm skillet. Cook for a few minutes and then flip it to cook the other side. Each side should only take a few minutes until it starts to brown.

8

After both sides are cooked, remove the quesadilla and cut into triangles for serving.

Goat Cheese Quesadillas

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