You can rely on your oven to crisp up these crunchy, vegetarian quesadillas effortlessly. They’re stuffed with goat cheese and red kidney beans seasoned with cumin and fresh cilantro.
By placing your baking tray in the oven as it preheats, the bottom layers of the tortillas become perfectly crisp once added. I whipped up the filling ingredients quickly using a food processor. “Car Insurance” To round off the meal, I paired avocado with lettuce for a refreshing touch.
Helpful Hints:
- Adjust the heat level of the salsa according to your preference.
- Substitute Jarlsberg or cheddar cheese for Monterey Jack if desired.
- Fresh green bell pepper can be used instead of frozen.
Countdown:
1. Preheat the oven.
2. Prepare all ingredients.
3. Fill tortillas and place them in the oven.
4. While the tray is in the oven, make the salad.
Shopping List:
- 1 small package goat cheese
- 1 bottle ground cumin
- 1 can reduced-sodium red kidney beans
- 1 bag frozen diced green bell pepper
- 1 package light flour tortillas
- 1 package shredded reduced-fat Monterey Jack cheese
- 1 small avocado
- 1 bag ready-to-eat lettuce
- 1 bunch cilantro
- 1 bottle tomato salsa
- 1 bottle reduced-fat salad dressing
Stacked Goat Cheese Quesadillas:
- 2 ounces goat cheese (about 4 tablespoons)
- 2 teaspoons ground cumin
- 1/4 cup chopped fresh cilantro
- 1 cup frozen diced green bell pepper
- 1/2 cup reduced-sodium red kidney beans, drained and rinsed
- 4 8-inch light flour tortillas
- 1/4 cup shredded reduced-fat Monterey Jack cheese
- 1/4 cup tomato salsa, divided between two small bowls
Instructions:
1. Preheat oven to 400 degrees Fahrenheit. Line a large baking tray with foil and place it in the oven while it preheats.
2. In a bowl, mix goat cheese, cumin, cilantro, and green bell pepper together. Stir in the kidney beans.
3. Place two tortillas on a countertop and spread the goat cheese mixture over them. Top with the remaining two tortillas and sprinkle Monterey Jack cheese over the top.
4. Bake for 10 minutes or until the filling is hot and cheese is bubbly.
5. Remove tray from oven and place tortillas on a cutting board. Cut them in half and then in quarters. Divide the quarters between two dinner plates.
6. Serve with salsa for dipping or adding to the top of the quesadillas.
Yield: 2 servings.
Nutritional Information per serving:
- Calories: 414
- Fat: 16.5g (Saturated: 8.6g, Monounsaturated: 5.0g)
- Cholesterol: 31mg
- Protein: 23.8g
- Carbohydrates: 52.3g
- Fiber: 17.3g
- Sodium: 897mg
