quesadillas Archives -

Last week Ryan and I were able to go on a mini getaway to northern Michigan to celebrate our 10 year anniversary. We spent our time reflecting on God’s faithfulness, going on peaceful walks, hiking beautiful sand dunes, and of course, eating delicious meals. One of the salads we most enjoyed was a simple plate of fresh figs, pistachios, and goat cheese arranged on a scattering of greens. It was simple and yet such an excellent combination. It made me think of The Sprouted Kitchen’s Strawberry and Leek Quesadillas and I knew I wanted to try some of these salad ingredients in quesadilla form. Along with sliced figs, soft goat cheese, and pistachios, I also added some raw honey to bring out the sweetness of the figs.

Just as in these Strawberry and Leek Quesadillas, I recommend using brown rice tortillas for these Fig, Honey, Pistachio, and Goat Cheese Quesadillas because they turn extra crispy when heated and it provides a nice contrast to the soft figs and goat cheese. This would make a lovely hors d’oeuvre for any type of festive gathering!

Fig, Honey, Pistachio, and Goat Cheese Quesadillas

Ingredients

2 brown rice tortillas
⅓ cup soft goat cheese
sliced fresh figs
shelled pistachios
1 tablespoon raw honey

Instructions

Spread goat cheese on one of the tortillas and layer with sliced figs and pistachios. Spread a thin layer of raw honey on the other tortilla and place honey side down on top of the tortilla with the figs, pistachios, and goat cheese.
Heat both sides on a buttered griddle or pan over medium heat for 2-3 minutes per side, until tortillas become lightly browned and crispy. Cut into wedges and serve.

Notes

inspired by The Sprouted Kitchen

Now that the kids are getting a little older and have their own evening activities, there are days when we only have ten minutes to get together as a family to have dinner. Those are quesadilla days. It’s been fun to experiment with different ways to dress up quesadillas and make them more interesting. The black been spread on these adds a layer of texture and flavor and gives some added protein and fiber. The black bean mixture can be made ahead of time and then everything can be assembled quickly before heating the quesadillas. We usually use whole wheat tortillas, but sometimes I use brown rice tortillas just for variety. These go along well with guacamole and salsa. I am so thankful for simple and tasty dinners, even when dinner only lasts ten minutes.

Black Bean Quesadillas

Ingredients

1 15 ounce can black beans, rinsed and drained
¼ cup chopped onion
1 garlic clove
1 tablespoon lime juice
2 tablespoons fresh cilantro, lightly packed
¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon pepper
colby jack cheese, shredded
flour or rice tortillas

Instructions

To make the black bean spread, combine the black beans, onions, garlic, lime juice, cilantro, cumin, chili powder, salt, pepper, and 1 tablespoon water in a food processor. Process until beans are creamy and smooth, adding another tablespoon of water only if necessary. Season with additional salt and pepper if desired.
Spread a layer of the black bean mixture on top of the tortilla, top with cheese, and then another tortilla. Heat both sides on a buttered griddle or pan over medium heat for 2-3 minutes per side, until cheese is melted. Let cool for one minute before cutting into wedges. Serve with guacamole and salsa.

Notes

adapted from The Ski House Cookbook by Tina Anderson and Sarah Pinneo