Strawberry Goat Cheese Quesadillas with Mint and Caramelized Onion

quesadillas

The World’s Most Delicious (and EASY!) Chocolate Cake (2014)

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I don’t know about you all, or if this is just a Georgia thing, but there are strawberries Everywhere! It’s awesome!

For the last few week I have been eating strawberries like they are going out of style, and I have no intention to stop.

My normal method of eating strawberries is to slice them up and put them in my morning oatmeal or on top of a bagel. However, I have grown to really love strawberries in the main course and in side dishes. People do not expect to see strawberries in their wraps or in their salad, but I have never received a complaint!

So, if you’re feeling a little springy, healthy, and like trying something new, give these delicious quesadillas a try! Strawberries on the dinner table or in the lunchbox will make everybody happy. 🙂

Come back soon!

Love, Sarah

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Ingredients*:

  • 1 yellow onion
  • 1 box of button mushrooms
  • 1 Tablespoon olive oil
  • 1 Tablespoon Black Cherry Balsamic Vinegar (or regular BV)*
  • 1 pint of strawberries, rinsed and sliced thin
  • 5 sprigs of mint leaves, rinsed and diced
  • 6 ounces honey goat cheese
  • 10 whole wheat tortillas* (Use gluten free quesadillas if needed!)

Directions:

  1. Slice the onion and mushrooms into small strips/ bite size pieces.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms and sauté, stirring frequently, until the onions are soft and beginning to brown. Stir in the balsamic vinegar, and cook for another few minutes until the onions look slightly caramelized. Remove from heat.
  3. Assemble the quesadillas by spreading a layer of goat cheese on a tortillas. Top with sliced strawberries, diced mint leaves, and a hearty spoonful of the onion/mushroom mixture.
  4. Place in a large frying pan over medium heat, and top with another goat-cheese spread tortilla. (Do not use oil or non-stick spray! The oil will make the tortilla soggy and ruin the quesadilla!). Cook for a few minutes on each side, remove from the skillet, and cut with a pizza cutter.
  5. Serve warm and enjoy!

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Notes and Tips!:

  • I made these quesadillas for a potluck, which is why there are 10 tortillas listed. Feel free to half the ingredient list to fit your own serving needs!
  • Looking for Black Cherry Balsamic Vinegar? I got mine at a specialty Balsamic Vinegar and Olive Oil store in Kansas City, however grocery stores such as Whole Foods also carry a variety of vinegars, and any fruit flavored balsamic vinegar will have a similar affect! If all else fails, regular BV will also work well!
  • Like this recipe? Try these other spring dishes from ‘A Rented Kitchen’ (recipe links found below photos!):

Hawaiian Quesadillas with Caramelized Onion, Roasted Mushrooms, and Spinach

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Whenever I get invited to potlucks, I get stressed out. That probably sounds silly coming from the girl who runs a food blog, but it’s true!

I don’t want to bring anything that’s going to require a ton of preparation or assembly required, once arriving at the potluck. I don’t want to bring anything that’s already being made, so mac and cheese is perpetually off the list. I want my dish to be easy to carry around in case there is not enough table seating, and I want it to be friendly for those with dietary restrictions.

Whew! Now you see why I find potlucks slightly stressful?

Well put your stress aside, because I have some good news for you! My recent potluck friendly dish of choice has been to make homemade fancy quesadillas! I used this particular filling combination for my a dinner with my a cappella group recently, and despite having made enough to feed an army, every single one of these little quesadilla triangles was devoured! That’s a good sign you’re doing something right! Thus, I thought I would share, for those of you with similar potluck anxiety as myself.

Gluten free? Use corn tortillas! Vegan? Try substituting with vegan cheese!

These little guys really are a win-win-win.

Try them yourself! There’s so much to love.

XO, A Rented Kitchen

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Ingredients:

  • 2 Tablespoon olive oil
  • 1 yellow onion, diced
  • 1 package of button mushrooms (your preference on type), diced
  • 1 Tablespoon Balsamic Vinegar
  • Salt and Pepper to taste
  • 8 Whole wheat Tortillas
  • 1 bag of shredded blended white cheese (mozzarella based)
  • 1 16 oz. can of pineapple tidbits, reserve the juice
  • 1 package of fresh spinach leaves, chopped and stems removed

Directions:

  1. Heat one Tablespoon of olive oil in a large frying pan. Add the diced onion and mushrooms. Cook for several minutes, stirring occasionally, until the onions are soft and the vegetables are lightly browning.
  2. Add the Balsamic vinegar and salt and pepper to the pan. Stir and allow to cook for a few more minutes, as the veggies absorb some of the balsamic vinegar. (At this stage, I also liked to add some of the pineapple juice from the can to the pan, however I love pineapple, and if that is not your favorite flavor, you can leave the juice out!)
  3. In a separate frying pan, heat the remaining tablespoon of olive oil over medium heat. To arrange the quesadilla: Place one tortilla in the pan and top with a generous layer of cheese.  Then add some of the mushroom/onion mixture, pineapple tidbits, and chopped spinach on top. Finish with an additional layer of cheese and another tortilla.
  4. Allow for the quesadilla to cook on its original side for a few minutes, allowing for the bottom layer of cheese to melt and the tortilla to lightly brown. Flip sides and continue cooking for another few minutes.
  5. Place on a cutting board and cut into triangles using a pizza cutter. Serve warm and enjoy!

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Notes and Tips!:

  • Source: A Rented Kitchen
  • I made this dish for a party, thus I bought all the ingredients in mass and made dozens of quesadillas. Consequently, I cannot give you very accurate quantities in the ingredients list, but I trust you to favor whatever flavor combination you prefer and to highlight that.
  • Prefer fresh pineapple?! Check out this step-by-step photo tutorial on how to cut a fresh pineapple for a quick and easy process!
  • Like this recipe? Try these other scrumptious dishes by ‘A Rented Kitchen’! (Recipe links found below):

Green Apple, Caramelized Onion, and Goat Cheese Quiche with Vegetarian Sausage

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Every year finals roll around and I no longer have time to sleep, let alone eat or grocery shop.  The result is an under-nourished 21 year-old, riding on unhealthy doses of sugar and caffeine.  Not my best self.

As a college student we have finals twice and year, and twice a year this pattern and version of myself are revealed. I’m not proud of it.

It took me until my senior year (go figure), but I finally was able to think ahead and beat the self-care black hole that finals tries to suck you into! This year, the week before my finals started, I made two of these delicious quiches, and was able to pull them out and enjoy a healthy meal everyday throughout finals week.

And let me tell you what, there is definitely such a thing as comfort food. When you are running on zero sleep, a nice warm homemade slice of quiche is infinitely better for you than your fifth cup of coffee and another cliff bar. Imagine that!

Despite my brain being in finals mode, and thus usually not functioning very well at all, this quiche turned out wonderfully delicious.  The green apples bake to a soft punch of zest, the vegetarian sausage adds a nice touch of maple and smoked flavor, and who doesn’t love goat cheese?! (seriously, if you don’t love goat cheese, you should probably seek help.)

Try this delicious quiche for your holiday brunch, breakfast for dinner, or finals week. You can’t say I didn’t warn you!

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Ingredients:

  • 2 thin quiche crusts, or one deep-dish quiche crust (store bought or homemade!)
  • 1 Tablespoon olive oil
  • 1 yellow onion, thinly sliced
  • 8-10 eggs (or 2 cups)
  • 1 cup skim milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 granny smith apple, thinly sliced
  • 4 ounces crumbled goat cheese*
  • 1 ½ cups shredded cheddar cheese
  • 4 vegetarian sausage links, cut into small bite-sized pieces

Directions:

  1. Preheat the oven to 425˚F.
  2. Heat one tablespoon of olive oil in a medium sauté pan over medium heat.
  3. Once hot add the yellow onion and sauté for 20 minutes on low, to caramelize. (I like to add a few Tablespoons of water to the pan to help steam the onions about halfway through). Stir frequently.
  4. Meanwhile, using an eggbeater beat the eggs in a large bowl.
  5. Add the milk, salt, and pepper to the eggs and mix well.
  6. Add the cheddar cheese and goat cheese to the egg mixture, mix well.
  7. Using a fork, poke dozens of small holes in the pie crust side and bottom to help with the cooking process.
  8. Arrange a layer of thin apple sliced along the bottom of the piecrust, and then spread a layer of sausage and caramelized onions evenly over the apples.
  9. Pour the egg mixture over the onions, apples, and sausage, until almost even with the top of the pie pan.
  10. Gently arrange a few apples slices on top and bake at 425˚ for 10 minutes, then at 350˚ for 50 minutes (or until the egg is set and the crust is lightly browned. Depending on how deep a crust you use, this time may be less!)
  11. Slice and serve!

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Notes and Tips!:

  • You can purchase pre-crumbled goat cheese in the store, or chose to crumble it yourself at home.  However if you chose to crumble it at home, the goat cheese does not crumble once in the egg mixture, so make sure you crumble it and then add it to the eggs.
  • Click here for a true tutorial on how to caramelize onions!
  • Optional: Serve with a sprinkle of chopped walnuts on top!
  • If using a homemade crust, don’t forget that you will need to cook that crust for 10 minutes before adding the egg mixture! If using a frozen crust, you can simply fill the crust and bake all in one take.
  • Source: A Rented Kitchen
  • If you like this recipe, try these other delicious dishes from ‘A Rented Kitchen!’ (recipe links below):