Recipe by pattikay in L.A.
This is an interesting take on quesadillas, adapted from Great Good Food by Julee Rosso. The recipe calls for these to be baked in the oven rather than done in a skillet. When we had them they were a bit flimsy for eating by hand - but that might be because I used an insulated baking sheet - they may benefit from browning on the bottom a bit. The recipe lists fresh herbs, but I used dried (teaspoons instead of tablespoons) and they were delicious.
Top Review by Annacia
I used cottage cheese, mozzarella and fat free cheddar (thats what I had). I'm a real fan of the spinach and tomato combo to start with and with the added cheeses and other goodies this was a shoe-in hit. I had to use the dried herbs but that didn't harm the recipe any for me and I'll take baked as a preferred cooking method any day. It was a great lunch
- 1⁄4 cup low-fat goat cheese
- 2⁄3 cup low fat cottage cheese
- 1 cup shredded mozzarella cheese
- olive oil
- 4 large flour tortillas
- 1 1⁄2 cups chopped onions (I didn't use quite this much, personal preference)
- 1⁄2 cup chopped tomato
- 3⁄4 cup chopped fresh spinach
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- 2 tablespoons minced seeded jalapenos
- 2 -4 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 425.
- In a blender, puree the goat cheese, cottage cheese, half the mozzarella and pepper to taste.
- Saute the onions, garlic and spinach in a little olive oil (the original recipe doesn't call for sauteeing, but I like it better that way - so you can skip this step if you prefer).
- Place 2 tortillas on a baking sheet. Spread half the cheese mixture on each tortilla to within 1/2 inch of the edges.
- Sprinkle half of each remaining ingredient over each tortilla.
- Top with the other 2 tortillas.
- Sprinkle remaining mozzarella over the top of the quesadillas.
- Bake for 8-10 minutes, or till cheese begins to brown.
- Slice each into 4 wedges and serve warm.