Goat Cheese Quesadillas
Quesadillas de Queso de ChivaThe Spanish brought cows and goats to Mexico, and cheese making followed, with much of it being made in central Mexico, in the states of Guanajuato, Michoacan, and Jalisco. Goat cheese is produced there too, and creative chefs are using it in some of their new-style dishes. The sweetness of pan-roasted onion pairs remarkably well with the tangy goat cheese. Fuerte restaurant in the charming and popular city of Tlaquepaque, a village outside of Guadalajara in Jalisco, gets credit for this simple recipe.
Ingrediënten
Makes 16 appetizers
- 2 1⁄2-inch-thick rounds white onion
- 8 flour tortillas
- 6 ounces goat cheese at room temperature
- Vegetable oil for frying
- Fresh red salsa purchased or homemade
Instructies
- Lay a 6-inch square of aluminum foil in the bottom of a small dry skillet and heat the skillet over medium heat.
- Place the onion rounds on the foil and dry-roast until nicely browned, 6 to 8 minutes, repositioning the rounds once or twice to brown evenly.
- Turn and brown the second side until the onion is tender, but not soft, about 6 minutes.
- Remove to a cutting board and chop the onion.
- Lay 4 tortillas on a flat surface and spread with the goat cheese.
- Scatter the onion evenly on the cheese.
- Top with the remaining 4 tortillas.
- In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat and cook the quesadillas, 1 at a time, until golden and crisp on both sides, 1 to 2 minutes on each side.
- Add more oil as needed.
- Cut each quesadilla into quarters.
- Top each quarter with about 1 teaspoon of salsa.
- Serve at once.
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