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):

Spiced Black Bean, Corn, and Avocado Quesadillas

I had a friend yesterday ask me what my form of “chicken” was since I am a vegetarian- that one food that I can cook any way I like and eat all the time. I am not sure that I have any one food I depend on that much in my regular diet. I enjoy a great variety. I do cook tofu a good amount, and tofu can be prepared in numerous ways. (Check out my Teriyaki Tofu and Pineapple Bake recipe here!) However, if I were to be honest, the answer might be beans! I love beans! Beans are so healthy for you, high in protein and amino acids, and can be thrown in just about anything- taco salad, beans and rice, bean dip, the list goes on! This recipe is my favorite bean, corn, and avocado quesadilla recipe. It’s seriously delicious, and really filling! Cut your quesadilla up and serve it as an appetizer, or use it as the entrée for a meal as I usually do.  You can’t go wrong!

 

Ingredients:

  • 15 oz. can of black beans
  • 1 can of sweet corn
  • ¼ cup sliced cilantro
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 Tablespoon olive oil
  • Mexican cheese blend
  • 1 avocado, sliced
  • Whole wheat tortillas
  • Salsa (for dipping)

Directions:

  1. Empty the can of black beans and sweet corn into a small stovetop pot and heat until warm, 5-8 minutes. 
  2. Once warm, empty the beans and corn into a strainer, removing the excess liquid. Return the beans and corn to their pot and add the cilantro and spices. Mix well.
  3. Spread a thin layer of olive oil onto a frying pan, preheating it to medium/medium-high heat.
  4. Place one tortilla on the pan and sprinkle a thin layer of cheese. Top with a scoop of beans and corn- evenly distributed across the tortilla. 
  5. Arrange 3-6 thin slices of avocado across the beans and corn and top with another thin layer of cheese and a second tortilla.
  6. Once the first layer of cheese has melted and the bottom tortilla has slightly browned, flip the quesadilla and heat for a few more minutes. Be careful in the flipping process, it is easy for beans and corn to fall out!
  7. Once all the cheese is melted and the tortillas are lightly browned, remove the quesadilla from the heat and place on a cutting board.
  8. Using a pizza cutter, slice the quesadilla into wedges, and serve with salsa. Enjoy!

 

Notes and Tips!:

  • Yield: 2 full quesadillas (about 12- 16 wedges)
  • If you like this recipe, check out my Southwestern Eggrolls