Goat Cheese 'n' Veggie Quesadillas Recipe

4.5 1 2
Goat Cheese 'n' Veggie Quesadillas Recipe
Goat Cheese 'n' Veggie Quesadillas Recipe photo by Taste of Home
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Goat Cheese 'n' Veggie Quesadillas Recipe

Read Reviews
4.5 1 2
Publisher Photo
The roasted veggies and goat cheese make this an elegant party food. We love to top them with our favorite salsa for an extra kick! -Sara Longworth of Philadelphia, Pennslvania
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. Bake: 5 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. Bake: 5 min.

Ingredients

  • 1 small eggplant, peeled, quartered and cut into 1/2-inch slices
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup chopped ripe olives
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon minced fresh cilantro
  • 1/2 cup crumbled goat cheese
  • 8 whole wheat tortillas (8 inches)

Directions

Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro.
Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm. Yield: 2 dozen appetizers.
Originally published as Goat Cheese 'n' Veggie Quesadillas in Light & Tasty February/March 2007, p39

Nutritional Facts

2 pieces: 171 calories, 8g fat (2g saturated fat), 7mg cholesterol, 191mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 6g protein.

  • 1 small eggplant, peeled, quartered and cut into 1/2-inch slices
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup chopped ripe olives
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon minced fresh cilantro
  • 1/2 cup crumbled goat cheese
  • 8 whole wheat tortillas (8 inches)
  1. Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro.
  2. Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm. Yield: 2 dozen appetizers.
Originally published as Goat Cheese 'n' Veggie Quesadillas in Light & Tasty February/March 2007, p39

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MADISONOLIVIA User ID: 1824112 117538
Reviewed Feb. 4, 2011

"My family and I enjoyed this recipe very, very much! It was perfect for our vegetarian guests and the combination of the roasted veggies and the goat cheese makes it taste like eating gourmet food at home!"

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