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One of the best things about Laura Chenel goat cheese is its versatility. It doesn't overpower and it nearly always complements recipes, especially those with vegetables. This South of the Border-inspired recipe full of veggies elevates the trusty and ever-delicious quesadilla. Melt Laura Chenel Original Log, Fresh Goat Cheese pillows or Spreadable Goat Cheese with butternut squash, sauteed baby spinach and roasted red pepper. Top with fresh salsa, cilantro or avocados. Serve this at parties with a blond ale or a California Sauvignon Blanc.

Featured Cheese
Original 11 oz.
Roasted-Butternut-Squash-Spinach-Quesadillas_021219

Ingredients

  • 8 ounces Laura Chenel Original Log, Fresh Goat Cheese pillows or Spreadable Goat Cheese
  • 16 ounces peeled and seeded butternut squash, cut into 3/4-inch cubes
  • 2 tablespoons light olive oil or organic canola oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 8 ounces baby spinach, washed and dried (see note)
  • 7 ounces roasted red peppers, seeded with charred skin removed, cut into 3/4-inch cubes (see note)
  • 4 8-inch flour tortillas

Instructions

  1. Preheat oven to 350°F. Place butternut squash onto a rimmed baking sheet. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mix to coat the squash. Roast until squash is tender, 20-25 minutes. Allow to cool.
  2. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the spinach and sauté for 30 seconds, coating spinach with oil. Add 1/4 teaspoon salt and continue to sauté until the spinach is wilted, 30-60 seconds. Remove from heat to cool.
  3. Fill half of 1 tortilla with 1/4 each of the roasted peppers, spinach and butternut squash. Crumble 2 ounces of chèvre over the filling and fold the tortilla in half. Repeat with the remaining tortillas and filling ingredients.
  4. Heat 1½ teaspoons oil in a large skillet over medium heat. Place 2 quesadillas in the skillet and cook, turning once, until the cheese is melted and both sides are golden brown. Repeat with the remaining oil and quesadillas.

Serve with a fresh salsa.

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