I originally made this recipe 3 years ago, & I revised this recipe this summer with a few little tweaks. The quesadillas are delicious with a little charring of the tortillas & the melted jalapeño goat cheese is scrumptious! Serve the quesadillas with Tomato-Corn-Cucumber Salsa for a fresh Summer treat! Whip up a pitcher of Spicy Skinny Pineapple Lime Margaritas for a wonderful appetizer or alfresco meal, or as the first course as part of A Latin-Inspired Summer Dinner Menu.
Place the goat cheese & cream cheese on your counter for 30 minutes to soften.
In a food processor, combine the amount of jalapeño you wish to have in the quesadillas, with the goat & cream cheeses to the food processor (a), and blend until well combined (b). Taste...if you like the flavor & level of heat of the jalapeño combined with the cheeses, then you are done. If not, add a little more & continue tasting until you achieve the flavor & heat you prefer. Set aside the cheese until you are ready to make the quesadillas.
When it's time to make the quesadillas, recruit a couple of buddies & create an assembly line...spread about 2-3 heaping tablespoons of the jalapeño-goat cheese mixture over the tortilla...you can prepare all the tortillas at once.
Heat one or two nonstick pans over medium-high heat and place a tortilla in the heated pan (a). After 30 seconds, the tortilla will soften, making it pliable......using a spatula, simply fold the tortilla in half. Allow the tortilla to cook & flip once to melt the cheese & cook both sides of the tortilla...if the tortilla burns a bit, it's OK...the charred flavor is great (b)! Place the finished quesadillas on a baking sheet & keep warm in your oven.
When ready to serve, place a quesadilla on individual plates (a) & top with a couple of spoonfuls of Tomato-Corn-Cucumber Salsa (b)...enjoy!
Make the jalapeño goat cheese & salsa ahead of time as a timesaver.