Quesadillas with Goat Cheese and Plum Jam
An Easy, Elegant Variation on Mexico's Grilled Cheese Sandwich
Feb 28, 2009
Most folks think of quesadillas in their most basic form: a large flour tortilla folded around one or more mild-tasting melting cheeses and maybe some chilies or salsa, then browned on the griddle, in a frying pan, under the broiler, or over the grill.
But the basic concept of a quesadilla is open to infinite variations, like the following quesadilla recipe demonstrates. It substitutes tangy-tasting, creamy fresh goat cheese, available in well-stocked supermarkets and gourmet delis, for the usual mainstream cheeses. In place of salsa, the cheese is accompanied by a smear of jam made from damsons, dark tart-sweet plums.
The result packs surprisingly great flavor and makes a terrific party appetizer. Serve along with a crisp white wine, Champagne, or other sparkling wine.
The quesadillas don’t have to be eaten at elegant parties alone, however. They’re equally good for a casual lunch or even as a breakfast or brunch recipe.
Goat Cheese and Plum Jam Quesadillas Recipe
Serves 4
Ingredients:
- 4 large flour tortillas
- 8 tablespoons plum jam
- 8 ounces fresh, creamy goat cheese, crumbled or cut into thin disks
- 4 tablespoons unsalted butter, melted
Directions:
- Preheat a grill, broiler, griddle, or large nonstick frying pan.
- Just before cooking, arrange the tortillas on a work surface. With the back of a spoon or with a rubber spatula, spread 2 tablespoons of the jam over each tortilla.
- Evenly distribute the goat cheese over half the surface of each tortilla. Fold the other half of each tortilla over the cheese and press down gently to seal.
- Using half of the butter, brush the tops of the folded tortillas. Carefully transfer the filled quesadillas to the grill, broiler, griddle, or frying pan, placing them buttered side down on the grill, griddle, or pan and buttered side up under the broiler.
- Cook until the side facing the heat is golden brown, 1 1/2 to 2 minutes. Then, brush the tops of the quesadillas on the grill, griddle, or pan with more butter and turn them over; or turn over the quesadillas under the broiler and then brush with butter. Cook until the other sides are golden and the cheese has melted, 1 1/2 to 2 minutes more.
- With tongs or a spatula, transfer the quesadillas to a cutting board. With a sharp knife, cut them into wedges. Serve immediately.
Variations:
- Feel free to substitute damson jam or any other type of plum jam.
- Use another tart-sweet jam or preserves such as apricot or sour cherry.
- Try combining the goat cheese with a mild-tasting melting cheese such as Monterey Jack or mozzarella.
One taste opens up a whole new realm of quesadilla possibilities! (Looking for another great quesadilla recipe? Check out Grilled Cheese Quesadillas. Got a real talent for cooking just dying to be expressed? Learn how to write recipes for a cookbook!)
