On the night's when Paul is in class I don't like to cook huge meals. After all, there's a 50% chance that Mae won't eat whatever it is we're having, even if it was her favorite meal last week, and there's about a 10% chance that Sadie will do the same. So, I try to come up with smaller meals that aren't messy, since I know I'll also be wrangling all three at bath time and bed time by myself more often than not. Tonight I made Goat Cheese and Bacon Quesadillas and they were a big hit.
You see, in my little dairy free world, quesadillas are most definitely one of the easy foods I miss being able to eat. I've been looking for a substitute but wasn't sure how this particular meal would turn out. Still I gave it a try and I now have two variations with the same goat cheese spread. And since it's Tuesday I just had to share it with you! Here we go...
1 package nitrate free bacon
1 square goat cheese (about 2 inches by 2 inches for 4 quesadillas)
2 tbs minced garlic
1 tsp garlic powder
8 corn torillas (small)
I began by cooking the bacon on a skillet on the stove top. At the same time I toasted the corn tortillas over the open flame of one of my gas burners. When the bacon was done I set it aside and cooked the onions and garlic together in the bacon grease. I used a fork to scoop the onions and garlic out of the grease into a bowl, and crumbled the bacon into the same bowl. Then I mixed the bacon/onion/garlic with the goat cheese, adding the garlic powder and squeezing in the lime juice from the lime as I stirred.
I spread the mixture onto the top of one toasted corn tortilla and then sandwiched it between a second toasted tortilla and sliced the entire thing into quarters.
Now here is the impressive part of this creation. Maggie ate it. In this house that puts this recipe into the dinner rotation for a long time to come.
For a twist on this recipe use the bacon/goat cheese/ onion/ garlic powder/ lime mixture and spoon it into a mushroom (with the stem removed). Bake at 350 for 10 minutes and enjoy stuffed mushrooms (we've used mini portabello, regular sized portabello and plain old white mushrooms and it works wonderfully on all three types!)!
Edited to Add: I'm off by a day! It's not even Tuesday! And I forgot to add the link up link! So I'm joining up late! And if you're looking for more recipes head over to New Recipe Tuesday, even though it is Wednesday!
Sounds lovely. Glad you've found a hit :)ReplyDelete
That sounds soooooo delicious! Does the goat cheese work alright for you with Patrick's dairy allergy? I've found that any time I drink cow's milk or eat too much dairy that my baby spits up ALL of the breastmilk for a day. I've had to cut it out of my diet but do love goat cheese so I'm curious if she could tolerate that.ReplyDelete
Goat cheese does seem to be okay for us. I reintroduced it last week and so far so good!ReplyDelete
That does sound good! Thanks for sharing. I love goat cheese and would cook a lot more with it if my husband only liked it too.ReplyDelete
I don't know how spinach goes over in your house, but I bet adding a little chopped spinach would taste great!
I love goat cheese and we love quesadillas here! But that doesn't sound like nearly enough goat cheese! I think I would have to double it! ;) Thanks for sharing.ReplyDelete
I'm surprised the goat cheese melts properly. Then again, I'm probably thinking of the wrong kind - I'm thinking chevre, the soft, almost cream-cheese type goat's cheese that's crumbly and spreadable. Is another variety available there?ReplyDelete
Gonna have to try this.I bet that lime sets it off precisely.
And now... I am going to the fridge to look for goat cheese and bacon...ReplyDelete
Casey- Spinach would be such a great addition!ReplyDelete
Zach- It was the creme cheese type of cheese! And the lime seems to change the texture. It's not quite as solid as a regular quesadilla, but it held together well.
Thanks for linking up with "Try a New Recipe Tuesday." This looks really good. I can't wait to see what you share this week! :-)ReplyDelete