ISO Review of Black-Bean Quesadilla w/ Goat Cheese

[laughsandlaughs]

This recipe combines two of my favorites...quesadillas and goat cheese, but I'm not sure how they'd be together...anyone try this recipe from June 2001 yet?

[HDgirl]

I tried it last weekend...it was good. I'm the only one into black beans in my house. I ended up with alot of mixture left over...which I used as a dip (as is)and spread it on a wrap and added chicken. I would definitely make it again.

[greysangel]

Can anyone post this easily?

I haven't received June yet and I have a pint of refried black beans in my fridge from Mexican leftover last night that would probably work well!

Thanks!

JeAnne

[Terrytx]

* Exported from MasterCook *

Black Bean Quesadillas with Goat Cheese*

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers & Snacks Sandwiches, Burgers, Wraps
Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil, divided
1 cup chopped onion
2 cloves garlic, minced
1/2 cup salsa
1/4 teaspoon ground cumin
1 (19 ounce) can black beans, undrained
1/3 cup minced fresh cilantro
1 (4 ounce) package goat cheese, crumbled
8 (8 inch) flour tortillas
1/2 cup fat-free sour cream
1/2 cup salsa

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and saute 3 minutes. Stir in 1/2 cup salsa, cumin and beans, and bring to a boil. Reduce heat, and simmer 5 minutes or until thick. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the cilantro and goat cheese.

Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.

Heat 1/4 teaspoon polive oil in pan over medium-high heat. Add 1 quesadilla and cook 2 minutes on each side. Repeat the procedure with the remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.

Yield: 8 servings (serving size: 3 quesadilla wedges, 1 tablespoon sour cream and 1 tablespoon salsa). 279 cal, 7.3g fat, 12.8g pro, 41.3g carb, 13mg chol, 662mg sod.

Source:
"Cooking Light-6/01"

[greysangel]

YUM!

Thank you very much!

This looks like it would be great with cooked marinated chicken too as a simple weekday dinner http://www.cookinglight.com/bbs/smile.gif

JeAnne

[beacooker]

Could I substitute feta cheese for the goat cheese in this? I don't like goat cheese, but other than that, I thought the recipe looked really good.

[CHRIST1NE]

I bought Chevrion cheese for this dish - is that what you used HDgirl?? If it is, does it crumble easily?

[kwormann]

Well, as with most recipes, I made it, kind of. I sauted garlic and onions then added the beans and crushed. Then I added local TX goat cheese with blackpeppercorns and melted to make a dip. We scooped it up with pitas then topped it off with Lemon Sorbet http://www.cookinglight.com/bbs/smile.gif

[brendat4]

I hope I'm doing this right with the new BB and all.

Anyway, I wanted to say that I made these for dinner tonight and they were SOOO yummy! I had a hard time controlling myself! I am kind of particular about how I like my black beans (I don't like them just plain) and don't think I've ever had goat cheese until now. Well, these were super easy to make and tasted great! I didn't have any leftover so guess I spread the mixture rather thickly on the tortillas. I ate them with homemade tomatillo sauce (from Oct. 1999 issue). I also didn't miss the meat, which is how I usually get them when we go out to eat--probably because they would be rather bland otherwise. I will definitely make these again!

P.S. These are from the June 2001 issue, p. 158.

[catharine]

I made these a few weeks ago. I love all of the ingredients but for some reason I didn't think these were fabulous. They tasted very mushy and boring. For me these weren't a keeper -but I am glad others liked them.

[KValley]

Finally gave these a try tonight (cut the recipe in half as it's just me)- two of my favorite ingredients- goat cheese and black beans. Soooo good- it's all I can do to not eat the remaining quesadillas!

I thought it held together well- I have extra filling left, as well as complete quesadilla. Lunch for the next couple of days!

If I were to make these for guests, I would use feta rather than goat cheese. Goat cheese is such a particular taste and it is strong in this recipe (could be that I put in a lot!)- feta would be a milder compromise.

A definite repeat for a quick, filling supper (add a big vegetable salad).

[SusanMac]

I thought this was great, but definitely modified it for 2 reasons: it did look a bit boring, and it had *no* vegetables! I've been very focused lately on getting 5-7 servings.

If you also sautee some bell peppers, mushrooms, onions and seeded tomatoes, they are tres yummy! (or is it mucho yummy??)

I got reaaaally frustrated over the assembly method. It's impossible to flip a complete tortilla filled with mushed beans and cheese in a fry pan. Nex time, it's back to the trusty ol' burrito method.