Goat Cheese 'n' Veggie Quesadillas
You can never have too many Mexican recipes, so give Goat Cheese 'n' Veggie Quesadillas a try. For 79 cents per serving, you get a hor d'oeuvre that serves 12. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 147 calories. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour. A mixture of goat cheese, lemon juice, eggplant, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Mango & Goat Cheese Quesadillas, Corn And Goat Cheese Quesadillas, and Goat Cheese and Mango Quesadillas are very similar to this recipe.
Place the first six ingredients in an ungreased 15-in. x 10-in. x 1-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.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Quesadilla. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Le Cadeau Vineyard Rocheux Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 49 dollars per bottle.
Le Cadeau Vineyard Rocheux Pinot Noir