Cotija cheese is a firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk. It is available in latin grocery stores. If Cotija is not available, substitute with feta. If guava jelly is unavailable, substitute strawberry.
- 5 ounces goat cheese, at room temperature
- 3 tablespoons guava jelly (recommended: Knott's)
- 8 taco size flour tortillas
- Cotija cheese, for garnish
- 1 cup lime and cilantro salsa
Heat a large skillet over medium-high heat.
In a small mixing bowl, combine goat cheese and guava jelly until just blended (little bits of cheese and jelly are a nice in a bite). Spread the goat cheese mixture on 4 of the tortillas and top with the remaining 4 tortillas.
Lightly coat the skillet with cooking spray. Place 1 of the quesadillas at a time and cook until lightly browned. Turn and finish browning the second side. Repeat with the remaining quesadillas.
Slice quesadillas and serve sprinkled with crumbled Cotija cheese with salsa on the side for dipping.