Charred Veggie Quesadillas with Goat Cheese
Crispy flour tortillas filled with charred capsicum, red onion, cherry tomatoes, creamy goat cheese, and fresh spinach, seasoned with fajita spice and pan-fried until golden. Served with salsa for dipping.
Ingredients
- ½ yellow capsicum, deseeded, cut in half and flattened
- 1 slice red onion, peeled
- 2 ¾ oz cherry tomatoes
- 1 tablespoon Old El Paso Mix spezie Fajita
- ½ cups goat cheese, softened
- 1 oz baby spinach
- 2 Old El Paso 6 Tortillas de Trigo WRAP
- 3 ½ oz Old El Paso Mexican Salsa
Instructions
- 1
Heat a large frying pan over medium-high heat.
- 2
Add capsicum skin-side down, onion slice, and cherry tomatoes to pan. Cook without moving for 2-3 minutes until blackened in spots.
- 3
Turn vegetables over and cook for a further 2-3 minutes until blackened on the second side.
- 4
Transfer vegetables to chopping board and let cool slightly.
- 5
Cut capsicum into strips, halve the onion ring, and halve the tomatoes.
- 6
Place vegetables in a small bowl with the fajita seasoning mix and toss to coat.
- 7
Top half of each tortilla with goat cheese and spinach. Divide seasoned vegetables between tortillas.
- 8
Fold each tortilla over the filling and press down slightly.
- 9
Wipe out the frying pan. Place tortillas in pan over medium heat and cook for 4-5 minutes, turning once, until golden brown and crisp.
- 10
Cut into wedges and serve with salsa.
Tips
Do not move vegetables while cooking to develop deep char marks on each side.
Soften goat cheese slightly before spreading for easier application to tortillas.
Press folded quesadillas gently to help filling adhere and promote even browning.
Good to Know
Cooked quesadillas can be refrigerated in an airtight container for up to 2 days. Reheat in a skillet over medium heat until warmed through.
Prepare and char vegetables up to 4 hours ahead. Keep in refrigerator. Assemble and cook quesadillas just before serving for best crispness.
Cut into wedges. Serve immediately with Mexican salsa alongside for dipping.
Common Mistakes
Do not skip the initial char step or move vegetables too early; this reduces the depth of flavor.
Do not overfill tortillas or cheese will leak out during cooking.
Do not cook over too high heat on the second pan-fry step or tortillas will brown before filling heats through.