Name: Aqui Willow Glens Goat Cheese & Corn Quesadilla Stack Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pcs whole wheat tortillas; 200 g goat cheese; 200 g Monterey Jack cheese; 2 tbs olive oil; 300 g butternut squash; 1 pcs zucchini; 1 pcs fennel bulb; 400 ml canned tomatoes; 100 g sun-dried tomatoes; 10 leaves fresh basil; 100 g mayonnaise; 1 clove garlic; to taste tsp salt; to taste tsp black pepper

Alta Mar Mexican Lager & Dreamy Eyes Tangerine Cream Ale

Flying Machine Brewery, Wilmington, NC

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Goat cheese and Monterey Jack in a whole wheat tortilla. Served with tomato fennel sauce, basil zucchini, butternut squash fritter, sun-dried tomato salsa and herb aioli.

Grate the butternut squash, season with salt and pepper, and form into small fritters. Heat olive oil in a pan over medium heat and fry the fritters until golden brown on both sides. Set aside.

Prepare the Fritters

In a saucepan, sauté diced fennel bulb and minced garlic in olive oil until soft. Add canned tomatoes and simmer for 15 minutes. Blend until smooth and season with salt and pepper.

Make the Tomato Fennel Sauce

Slice the zucchini into thin rounds and sauté in a pan with olive oil until slightly browned. Season with salt and pepper. Add chopped fresh basil for flavor.

Prepare the Zucchini

Spread goat cheese and Monterey Jack cheese on one half of each tortilla. Fold the other half over and grill on a skillet until the cheeses melt and tortillas are crispy. Cut into wedges.

Assemble the Quesadillas

Mix mayonnaise with minced sun-dried tomatoes, chopped basil, and minced garlic. Season with salt and pepper.

Prepare the Herb Aioli

Stack the quesadilla wedges on a plate, serve alongside the tomato fennel sauce, basil zucchini, butternut squash fritters, sun-dried tomato salsa, and herb aioli.

Serve

whole wheat tortillas

goat cheese

Monterey Jack cheese

olive oil

butternut squash

zucchini

fennel bulb

canned tomatoes

sun-dried tomatoes

fresh basil

mayonnaise

garlic

salt

black pepper

Goat Cheese & Corn Quesadilla Stack

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Make Goat Cheese & Corn Quesadilla Stack Recipe in just 45m. Goat cheese and Monterey Jack in a whole wheat tortilla. Served with tomato fennel sauce, basil zucchini, butternut squash fritter, sun-dried tomato salsa and herb aioli.

Goat Cheese & Corn Quesadilla Stack Recipe

Ingredients

Quesadilla and Accompaniments

Method

Preparation Steps