this meal was super easy to make, and surprisingly good. the goat cheese didn’t melt as quickly as i would have liked, but once it did it bubbled over into yummy goodness. i actually used two types of cheese: i did one with chevre, which i spread across both tortillas, and i did one with a goat cheddar. if you’re looking for a meal that will only take you ten minutes or so, this is the meal to do. original recipe here.
what you need:
pan-size tortillas, we used 4, for a total of two quesdillas
chevre and cheddar goat cheeses (or, ok, regular cheese)
baby bella mushrooms
fresh spinach
sundried tomatoes (i used smoked ones, which have a really interesting flavour)
salsa, sour cream or guacamole to dip
what you do:
heat your frying pan and while that’s going, layer two tortillas with chevre goat cheese. set one in the pan and set your sundried tomatoes, spinach and mushrooms on top. crumble some more chevre on top (literally just a tiny amount – to sort of set the layers) and then set your second tortilla on top, cheese side down. wait a few seconds, then flip carefully so your fillings don’t spill out. let grill for half a minute or so. you can check the bottom so it doesn’t burn, and pull when lightly crispy and dark brown.
for your cheddar one, assemble the fillings before carefully setting it in the frying pan. let it sit a bit, then add the remainder of the cheddar and place the last tortilla on top, pressing down slightly. flip after ten seconds and proceed as above.
wine pairing:
a new zealand sauvignon blanc will go nicely with this. it’s citrusy, which will balance out the creaminess of the chevre, and the tangyness of the cheddar.