On busy nights, these Goat Cheese Quesadillas save the day. Smoky poblanos, sweet corn, and goat cheese melt together perfectly for a delicious, no-fuss dinner.
My goat cheese obsession is flaring up again. Funky goat cheese, smoky poblano peppers, and sweet corn kernels create the perfect filling for these handheld snacks. Chunky Pico de Gallo adds fresh flavor to the rich, creamy quesadillas.
Seriously, these quesadillas are everything I’ve ever wanted. The flaky tortilla leaves a satisfying buttery residue on your hands, while each bite delivers sweet corn, tangy goat cheese, and smoky peppers.
Table of Contents
Reasons to Love These Quesadillas
- Goat Cheese Quesadillas are perfect for when you need a comforting, cheesy snack or meal.
- These quesadillas are a hit at gatherings. The unique flavor of goat cheese paired with smoky poblanos makes Goat Cheese Quesadillas stand out from the usual party snacks.
- I love how versatile Goat Cheese Quesadillas are. You can customize them with your favorite fillings or keep it simple with just cheese and peppers.
Recipe Ingredients
- Goat Cheese: Creamy and tangy, goat cheese melts perfectly.
- Poblano Pepper: Roasted poblano peppers bring a smoky, slightly spicy kick with a tender texture.
- Sweet Corn Kernels: Sweet and juicy, corn adds a burst of sweetness and a slight crunch.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Garnish Options: Sprinkle some crumbled cotija cheese on top for added richness. For a touch of sweetness, add a drizzle of honey. Fresh cilantro can also be sprinkled on top for a burst of color and a refreshing flavor.
- Cheese Alternative: If you want to try a different cheese, feta is a great alternative, offering a tangy, creamy texture similar to goat cheese. For a milder option, cream cheese adds richness, while Monterey Jack or mozzarella provide a gooey, stretchy consistency.
How to Make Goat Cheese Quesadillas
Step #1: Set the goat cheese on the counter to allow it to come to room temperature.
Step #2: Preheat your oven’s broiler. Slice the poblano in half and remove the seeds and membranes. Place the poblano, skin side up, on a baking sheet and broil for 4-6 minutes, until browned but not burnt. Place the poblano halves in a small bowl and cover with foil. Let steam for 20 minutes, then run cold water over the peppers and peel away the skin. Chop and set aside.
Step #3: Meanwhile, heat the oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the corn and sauté for 4-6 minutes, until browned. Set aside.
Step #4: Turn the stove burner down to medium, then carefully wipe any remaining corn residue out of the sauté pan.
Step #5: Place two tortillas on a flat surface and spread two tablespoons of goat cheese onto each tortilla. Evenly divide the chopped poblano pepper and sautéed corn between the two tortillas. Top each of the prepared tortillas with the remaining two tortillas to form two quesadillas.
Step #6: Melt 2 teaspoons of butter in the sauté pan. Place one of the prepared quesadillas in the pan and allow to fry until golden brown, about 2-4 minutes per side. Repeat with the second quesadilla. Slice into quarters and serve warm with fresh Pico de Gallo.
Expert Tips
- Press Gently with a Spatula: While cooking, gently press down on the quesadillas with a spatula. This helps the fillings adhere to the cheese and creates a uniform thickness, ensuring the quesadillas cook evenly.
- Use Cooking Spray for Even Browning: Lightly spray the tortillas with cooking spray before frying. This helps achieve an even, golden-brown crust without needing to use too much butter, ensuring a crispy exterior without excessive greasiness.
FAQs
Goat Cheese Quesadillas pair wonderfully with a fresh green salad, sour cream, guacamole, or a side of black beans. For drinks, a crisp white wine or a light beer complements the flavors of these quesadillas.
Flour tortillas are ideal for Goat Cheese Quesadillas as they’re soft, pliable, and toast to a crispy, golden-brown. For a heartier option, try whole wheat tortillas, or use corn tortillas for a gluten-free, earthy flavor.
Storage Info
To store Goat Cheese Quesadillas, place them in an airtight container in the refrigerator for up to 3 days. You can freeze them by wrapping each quesadilla tightly in plastic wrap, then place them in a freezer-safe bag; they’ll stay good for up to 2 months.
To reheat, thaw if frozen, and warm in a skillet over medium heat for a few minutes on each side until crispy and heated through. Avoid microwaving, as it can make the tortillas soggy.
Other Mexican Recipes You’ll Love
Goat Cheese Quesadillas Recipe
Ingredients
- 4 tablespoons goat cheese
- 1 large poblano pepper
- 1 teaspoon vegetable oil
- 3/4 cup sweet corn kernels
- 4 teaspoons unsalted butter
- 4 large flour tortillas
- 1/2 cup Pico de Gallo
Instructions
- Set the goat cheese on the counter to allow it to come to room temperature.
- Preheat your oven's broiler. Slice the poblano in half and remove the seeds and membranes. Place the poblano, skin side up, on a baking sheet and broil for 4-6 minutes, until browned but not burnt. Place the poblano halves in a small bowl and cover with foil. Let steam for 20 minutes, then run cold water over the peppers and peel away the skin. Chop and set aside.
- Meanwhile, heat the oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the corn and sauté for 4-6 minutes, until browned. Set aside.
- Turn the stove burner down to medium, then carefully wipe any remaining corn residue out of the sauté pan.
- Place two tortillas on a flat surface and spread two tablespoons of goat cheese onto each tortilla. Evenly divide the chopped poblano pepper and sautéed corn between the two tortillas. Top each of the prepared tortillas with the remaining two tortillas to form two quesadillas.
- Melt 2 teaspoons of butter in the sauté pan. Place one of the prepared quesadillas in the pan and allow to fry until golden brown, about 2-4 minutes per side. Repeat with the second quesadilla. Slice into quarters and serve warm with fresh Pico de Gallo.
NOTES
Nutrition
I loved how creamy the goat cheese got once everything warmed up.
How large might be the flour tortillas?
Hi, Vicky! I just used regular burrito-sized flour tortillas 🙂