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.
- 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.