Southwest Black Bean & Goat Cheese Quesadilla

These quesadillas are a fun twist on a classic. The creamy goat cheese pairs beautifully with the hearty, chunky flavor of our Black Bean & Corn Salsa, while fresh spinach and avocado keep things light. They’re quick to make, full of flavor, and perfect for an easy weeknight dinner or a casual weekend meal.

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

·         8 flour tortillas

·         2 Tbsp vegetable oil

·         ½ cup queso fresco or Monterey Jack cheese

·         ½ cup soft goat cheese

·         ½ jar New Canaan Farms Black Bean & Corn Salsa

·         2 cups fresh spinach

·         1 avocado, sliced

Serve With: Sour cream, New Canaan Farms Sweet & Hot Jalapeños, and fresh cilantro

Directions

1.    Spread goat cheese on one tortilla, leaving a ¼-inch border around the edges.

2.    Top with ¼ cup Black Bean & Corn Salsa, avocado slices, spinach, and a sprinkle of queso fresco or Monterey Jack.

3.    Place a second tortilla on top to close.

4.    Heat a grill pan or cast-iron skillet over medium heat and add a little vegetable oil.

5.    Place the quesadilla in the pan and cook until golden brown on one side. Flip carefully and cook until the cheese melts and the second side is golden.

6.    Transfer to a plate and keep warm while repeating with the remaining tortillas.

7.    Cut into wedges and serve with sour cream, jalapeños, and cilantro.

Other add-ins to try: Use Verde Chili Salsa and add cherry tomatoes or chicken for a fresh twist. Go spicy with Demon Salsa for extra heat. Try Peach Salsa with fresh peach slices for a sweet and savory option.