I was given a challenge for a friend’s birthday: bring a vegetarian dish that was filling and not pasta. I had goat cheese and squash at home and so I decided quesadillas it shall be! I also noticed some tomatoes in the refrigerator while I was there looking for that squash. And then I saw the onions and some balsamic vinegar in the pantry and voila! These quesadillas (kay-sa-di-ya) are creamy and have a subtle balsamic taste from the onions and crunchiness from the squash. The melting feeling when you bite in is just divine! I’ll admit that this is one of my new favorite dishes because I can indulge while still feeling kind of healthy about it(whole wheat+veggies-that’s healthy right?)
So yes, this dish takes a bit of work, but it’s worth it! Especially now with autumn setting in warm, comfort food is just what you need. This is not your typical quesadilla; it has plenty of new flavors(opposed to plain old shredded cheese) that make it a wonderfully filling meal that is tasty and satisfying: the onions marry so well with the sweetness of the balsamic vinegar which nicely contrasts the tang of the goat cheese.Speaking of goat cheese, can I just give a shout out to it. I think it the most creamy cheese that adds tang and flavor to anything it touches! I just love it!!
Goat Cheese Quesadilla with Balsamic Onions and Squash (yields 3 big quesadillas)
-2 large squash, thinly sliced
-3 1/2 tbsp. olive oil
-3/4 tsp. salt
-1 onion, sliced
-2 tsp balsamic vinegar
-2 tomatoes, diced and seeds removed
-1 1/2 c. shredded mozzarella
-6 oz. goat cheese
-6 wheat tortillas
-butter for melting
1. Toss squash with 2 tbs. olive oil and 1/4 tsp salt and cook at 400 degrees for 20 min and then broil for an additional 2 min.
2. Heat 1 tbsp. olive oil over med-high heat and add in onions. Sauté with balsamic vinegar and 1/2 tsp. salt for about 30 min. or until semi-clear
3.Heat 1/2 tbs. olive oil over med-high heat and cook tomatoes for about 3-4 mins until starting to break down.
4. Split squash, onions and tomatoes into three portions. Divide mozzarella into 1/2 c. portions and goat cheese into 2 oz. portions.
5. Melt a little butter over low heat and put 1 tortilla down. Spread one portion of mozzarella and layer one portion each squash, tomatoes, onions, then goat cheese. Put 2nd tortilla on top and press down. Flip tortilla over until cheese melted.