Mill City Cooks

Quesadillas with Goat Cheese, Greens, Fresh Herbs, and Salsa

by Market Chef Heather Hartman

Makes 8 half quesadillas

Ingredients
8 whole wheat flour tortillas
8 oz. goat cheese or about 1 cup, room temperature (Singing Hills Goat Cheese is preferred!)
2-3 bunches of greens, cleaned, stems removed, and chopped (kale, chard, or spinach)
2 cups salsa (purchased or homemade. Should not be too juicy, as it may squish out of the quesadilla)
1 cup chopped fresh herbs (cilantro, parsley, basil)
Method

In a large sauté pan, add 1⁄4 cup water and bring to a boil. Add the cleaned greens and a pinch of salt and cover. Cook for 2 minutes until wilted. This may need to be done in batches, as the greens take up a lot of room in the pan to start. Place greens on a paper towel to remove water. Squeeze out excess water, and chop finely.

Place 4 tortillas on the counter, and spread a bit of the goat cheese on half of the tortilla (about 1 1⁄2 tablespoon). Spread salsa on the cheese, and add the cooked greens. Sprinkle on some fresh herbs, and fold in half. Finish with the last 4 tortillas.

If grilling, lightly brush quesadillas with oil, and grill on medium heat until crispy.

In a large sauté pan, heat a small amount of oil, and cook until tortilla is crispy and golden.

Let cool before cooking if bringing to a picnic or party. NO need to reheat. These are wonderful at room temperature!

Other greens to use: mustard greens, arugula, purslane.