Recipe courtesy of David Rosengarten

Chicken and Goat Cheese Quesadillas

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  • Total: 4 hr 30 min
  • Prep: 4 hr 10 min
  • Cook: 20 min
  • Yield: 2 to 4 servings
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3 (8-inch) flour tortillas

1 1/2 cups crumbled soft goat cheese

1/2 cup shredded Monterey Jack cheese

1 tablespoon basil, cut into chiffonade (thin strips)

Melted butter, for brushing

Sour cream, chopped cilantro, for garnish

1/2 cup chicken stock

2 jalapenos, sliced

2 tablespoons chopped cilantro

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 chicken breast half

1/2 red onion, sliced into 1/4-inch thick rounds


  1. In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
  2. Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.

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