Monday, August 2, 2010

2 Recipe #156: Three Cheese Quesadillas with Avocado, Red Pepper, Olives, Mushrooms, & Jalepeño

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Three Cheese Quesadillas with Avocado, Red Pepper, Olives, Mushrooms, & Jalepeño

4 medium-sized, low-fat ("Mission 96% Fat Free") soft flour tortillas 
1/2 c. low-fat shredded Monterey Jack cheese (or Pepper Jack, if you prefer)
1/4 c. low-fat shredded Cheddar cheese
1/4 c. (2 oz.) goat cheese, softened
1 Tbsp. jalapeño, stemmed, seeded, & sliced into 1/4" thick rounds (about 1/2 jalapeño)
1/4 c. red bell pepper
1/3 c. mushrooms, thinly sliced
1/4 c. scallions (about 1 whole scallion)
1/4 c. California black olives, sliced into 1/4" rounds
1/3 c. avocado slices (or guacamole) (about 1/2 small avocado)
1/4 c. fresh, vine-ripened tomato, diced (about 1/2 small tomato)
1 Tbsp. fresh cilantro, finely minced
1/8 tsp. salt (or, to taste)
1/8 tsp. ground black pepper
2 tsp. lime juice
1/2 Tbsp. unsalted butter

Directions: Divide up all ingredients into 2 equal portions & set aside, placing like items together (i.e., the cheeses, the vegetables & cilantro, the spices, lime juice, butter, etc.). Place the herbs, spices, lime juice, & butter into small pinch bowls or small custard dishes. Melt 1/2 of the butter (3/4 tsp.) in a large nonstick sauté pan over medium heat. Place one tortilla into the pan, flipping it over a few times, about 10 seconds between flips. When pockets of air begin to form in each tortilla, turn down heat to low. Reduce heat to low & quickly place 1 set of the evenly divided ingredients on top of the tortillas -- first the cheese, followed by the vegetables, cilantro, salt, pepper, & lime juice. Spread out ingredients to within a 1/4" of the tortilla's outer edges. Top with another tortilla. Make sure that ingredients do not land on the pan. There should be enough residual heat from the pan to melt the cheese and brown the tortilla, about 1 1/2 -2 minutes per side. When cheese has sufficiently melted & the tortilla has turned golden brown, flip the quesadilla onto its other side with a spatula & sauté until brown.  Remove from pan & put onto a plate. Repeat procedure with remaining quesadilla. Cut each quesadilla into 4 wedges. Optional: Top with pico de gallo & low-fat sour cream (or nonfat plain Greek yoghurt) & serve hot.

Yield: Serves 2 as an entrée, or serves 4-8 as an appetizer.


Danielle said...

Hi Corey, thanks for stopping by and reminding me of your blog move (I know i had read that before but I don't know what happened LOL). I love quesadillas!! I don't think I've ever used goat cheese in mine...I'll have to give it a try :)

Cyberpenguin said...

Hi Danielle,
Thanks for resubscribing to the new blog! I once had goat cheese in a quesadilla years ago (in a really amazing Boston restaurant called Christopher's -- not even sure if it's still there or not). It was SO good. So I thought, "Why not try all 3 cheeses together?! The goat cheese really balances out the sharpness of the cheddar & the heat of the Monterrey Jack (the kind I used had jalapeños in it ;) ).

Let me know how you like the goat cheese in it!

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