Winter Vegetable Quesadilla with Goat Cheese & Mozzarella
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This dish was a happy discovery one Saturday when we were incredibly hungry and only had a few sad, forgotten things in the fridge: a quarter of a red onion, half a diced sweet potato, and a handful of Brussel sprouts. A quesadilla with goat cheese and shredded mozzarella might sound a little odd, but they were the only cheeses I had that day - and I'm so glad that was the case.
This dish comes together in under 20 minutes, can use up any veggies you have in the fridge, and is insanely delicious. I use flour tortillas, but you could sub corn or other gluten free tortillas for a gluten free option. And then get ready to have these on repeat, because they are addictive!
Serves 4.
Special Equipment
Ingredients
Directions
Heat a large non-stick pan over medium heat. Add 2 tablespoons of olive oil, followed by the red onion and sweet potato. Add 1/2 teaspoon of kosher salt and cook, stirring occasionally, until beginning to soften, ~5 minutes.
Add the sliced Brussels sprouts to the pan and cook for a few more minutes until softened, and season with a few generous grinds of black pepper.
Add the chopped kale and the remaining kosher salt. Cook, stirring, until the kale is wilted. If the pan is dry, you can add a drizzle more of olive oil to help the kale cook down.
Once all the vegetables are cooked and soft, remove them to a medium mixing bowl and set aside. Do not wipe out the pan - the remaining oil will help make the quesadilla crisp and golden.
With the pan still over medium heat, with the left over olive oil from cooking the vegetables, add one tortilla to the pan. If your pan is really dry, add a small splash of olive oil first. Sprinkle half of the tortilla with a quarter of the shredded mozzarella cheese, and top with 1/4 of the cooked vegetable mixture. You only want the cheese and vegetables on half of the tortilla because you're going to fold over the other half!
Top the vegetables with 1/4 of the crumbled goat cheese.
Using a spatula, fold over the half of the tortilla with no toppings on it to cover the cheese and vegetable mixture, making a half moon shape.
Let the quesadilla keep cooking for another minute or two to help melt the cheese.
Remove the quesadilla from the pan to a cutting board and repeat with the remaining 3 tortillas, dividing the cheeses and vegetable mixtures across the remaining tortillas. If the pan gets dry after cooking each quesadilla, you can add a little splash of olive oil. This will help get a golden crust on the quesadilla.
Slice and serve!