Print Options:

Goat Cheese Quesadillas

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

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!

 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

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


Heat an iron skillet to medium on your stove top.


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


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


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.


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.


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.


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

Nutrition Facts

Servings 0