July 26, 2013

Black Bean and Goat Cheese Quesadillas

In the midst of our move, we were seeing our friends as much as possible. We made so many wonderful friendships in Michigan, friendships I know I will keep for many years to come. Most of our time was spent with another couple who were also medical students. They became like family to us. In our last month in Michigan we spent many nights together, cooking each other meals, watching movies, and playing video games on the Wii endlessly. Needless to say, we miss them, very much.

On one of the nights my friend offered to cook, she made these delicious, mouth-watering quesadillas. Goat cheese is definitely my favorite cheese. I could eat it every day without guilt and without getting sick of it. The hubby also loves goat cheese as much as I do, if not more. When he heard there goat cheese involved, he said, "double it."

And that's what she did. Thank goodness. It was amazing.

I've made these many times since then, playing the amount of cheese, black beans, and seasonings. The last time I made them, they were perfect. It'll probably never happen again!

Source: America's Test Kitchen
Servings: 2

1/2 log of goat cheese, crumbled
1/2 can of black beans
1 jalapeno pepper, chopped and diced
1/4 red onion, chopped and diced
1/2 teaspoon cumin
2 whole wheat tortillas
salt and pepper, to taste

Heat a skillet on medium and spray with cooking spray. Place all ingredients in a bowl and with a fork mash up the goat cheese, black beans, pepper, red onion, and seasonings. You don't want clumps of goat cheese, that's why I use a fork. Mix together until combined. Spread 1/4 cup (or more) of the goat cheese mixture onto a tortilla, fold over, and place in skillet. Heat for 2-3 minutes, flip over, and heat for 2-3 minutes more. Continue with remaining filling.

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