Beet & Goat Cheese Quesadillas with Chile-Lime Crema
The recipe Beet & Goat Cheese Quesadillas with Chile-Lime Creman is ready in approximately 40 minutes and is definitely a super lacto ovo vegetarian option for lovers of Mexican food. For $1.96 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 17g of fat, and a total of 328 calories. This recipe serves 4. 1251 person have tried and liked this recipe. It is brought to you by Eating Well. It works well as a budget friendly hor d'oeuvre. If you have garlic, lime juice, chili powder, and a few other ingredients on hand, you can make it. With a spoonacular score of 96%, this dish is outstanding. Similar recipes include black bean butternut squash quesadillas + chipotle lime crema, Chile-Lime Shrimp Quesadillas, and Roasted Beet Frittata with Beet Greens, Shallots, and Goat Cheese.
Servings: 4
Preparation duration: 40 minutes
Ingredients:
1 medium-large beet, peeled and cut into 1/2-inch pieces
3 ounces beet greens or spinach, coarsely chopped (about 3 cups)
1/8 teaspoon chili powder
2 teaspoons chili powder
4 8-inch whole-wheat flour tortillas
1 clove garlic, minced
4 ounces crumbled goat cheese
Pinch of ground pepper
1 tablespoon lime juice
1 teaspoon lime zest
2 tablespoons extra-virgin olive oil, divided
Pinch of salt
1/2 cup whole-milk plain yogurt
Equipment:
steamer basket
sauce pan
whisk
bowl
frying pan
Cooking instruction summary:
To prepare crema: Whisk yogurt, lime zest, lime juice, 1/8 teaspoon chili powder and a pinch of salt in a small bowl. Set aside.To prepare quesadillas: Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beet, cover and steam until fork-tender, 8 to 10 minutes. Transfer to a medium bowl and toss with chili powder, salt and pepper; lightly mash with a fork.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add beet greens (or spinach) and cook, stirring, until slightly wilted, 1 to 2 minutes. Stir the greens into the mashed beets. Wipe out the skillet.Spoon about 1/3 cup of the beet mixture and a scant 1/4 cup goat cheese onto each tortilla; fold closed.Using 1 1/2 teaspoons oil per batch, cook quesadillas in the skillet over medium heat, 2 at a time, until lightly browned, 3 to 4 minutes per side. Serve with the crema.
Step by step:
To prepare crema
1. Whisk yogurt, lime zest, lime juice, 1/8 teaspoon chili powder and a pinch of salt in a small bowl. Set aside.To prepare quesadillas: Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
2. Add beet, cover and steam until fork-tender, 8 to 10 minutes.
3. Transfer to a medium bowl and toss with chili powder, salt and pepper; lightly mash with a fork.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
5. Add garlic and cook, stirring, for 30 seconds.
6. Add beet greens (or spinach) and cook, stirring, until slightly wilted, 1 to 2 minutes. Stir the greens into the mashed beets. Wipe out the skillet.Spoon about 1/3 cup of the beet mixture and a scant 1/4 cup goat cheese onto each tortilla; fold closed.Using 1 1/2 teaspoons oil per batch, cook quesadillas in the skillet over medium heat, 2 at a time, until lightly browned, 3 to 4 minutes per side.
7. Serve with the crema.
Nutrition Information:
covered percent of daily need
