Quesadilla with Goat Cheese

Ingredients

• 4 largegluten-free wraps or tortillas
• 300 gchicken breast
• 1onion
• 1red pepper
• 1yellow pepper
• 1avocado
• 1 clovegarlic
• 150 g (or omit)grated goat cheese
• about 1 teaspoonpaprika
• to tastesalt and pepper
• a handfulfresh basil

Instructions

1. 1

   Prepare the filling

   Chop the onion and press the garlic. Cut the peppers and chicken breast into small cubes so the quesadillas do not become too thick, then slice the avocado.

2. 2

   Cook the chicken

   Sauté the onion and garlic in a frying pan. Add the chicken with salt, pepper and about 1 teaspoon of paprika, and cook until it starts to change colour. Add the pepper cubes and cook the chicken through.

3. 3

   Fill the tortillas

   Spread goat cheese over one tortilla, add the chicken and peppers, then the avocado. Add another layer of goat cheese and top with a second tortilla.

4. 4

   Toast and flip

   Heat a good non-stick frying pan over medium heat and carefully place a quesadilla in it. After a few minutes, flip it carefully. To make this easier, place a plate smaller than the pan on top of the quesadilla, hold the plate and turn the pan over; slide the quesadilla back into the pan.

5. 5

   Finish with basil

   Garnish with fresh basil and serve.

What is a quesadilla with goat cheese?

A quesadilla is a Mexican-style dish of tortillas filled and toasted in a pan, often with cheese. This version pairs goat cheese with chicken, peppers and avocado for a mix of savoury, sweet and creamy flavours.

Gluten-free tortillas make it suitable for a gluten-free meal when all the ingredients and packaging are also verified as gluten-free. The compact filling and pan-toasting method keep preparation straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 56g protein, 91g carbs, 51g fat.

The wraps provide most of the carbohydrates, while goat cheese and avocado contribute much of the fat; chicken breast supplies most of the protein. Serve a quesadilla with a generous portion of salad or other vegetables to balance the plate.

Choosing the filling

Small cubes: cut the chicken and peppers into modest pieces so the filling sits evenly between the tortillas and is easier to bite through.

Goat cheese: grated cheese is easy to distribute in layers and helps hold the filling together as it melts. It can be left out, though the quesadillas will be less cheesy and may not bind as well.

Cook the chicken before filling

Chicken first: sauté the onion and garlic, then cook the chicken with the seasoning before assembling the tortillas. Add the peppers once the chicken begins to change colour, and make sure the chicken is cooked through before using it as a filling.

Even pieces help the chicken cook at a similar rate. Keep the pepper pieces small too, so they soften without making the filling bulky.

Keep the layers balanced

Cheese layers: spread goat cheese over the base tortilla and add another layer before placing the top tortilla. This puts cheese both beneath and above the filling.

Avocado: add the slices after the chicken and peppers. Avoid piling the filling too high, as an overfilled quesadilla can be difficult to turn and may spill.

Toast gently and check for doneness

Medium heat: a moderate pan temperature gives the tortilla time to crisp while the cheese warms through. If the outside colours too quickly, lower the heat.

Ready to turn: after a few minutes, check that the underside has set and browned before flipping. The finished tortilla should feel crisp, with the cheese softened inside.

Flipping and serving

Plate method: if the quesadilla feels unwieldy, use a plate smaller than the pan to turn it over as described in the method. Hold the plate firmly while turning the pan, then slide the quesadilla back in.

Fresh basil: scatter it over the quesadilla just before serving. A simple green salad or sliced tomatoes can make a fresh side for the rich, cheesy filling.

Recipe notes & tips

• Cut the chicken and vegetables into similarly small pieces for an even filling.
• Cook the chicken through before assembling the quesadillas.
• Keep the filling in a fairly even layer so the tortillas sit flat.
• Use a non-stick pan and medium heat to help the tortilla brown without scorching.
• Use a smaller plate to make turning the quesadilla easier.
• Add the basil after cooking to keep its fresh flavour.

Variations

• Skip the cheese: leave out the goat cheese for a version without it.
• Use mild paprika: choose a milder paprika if you prefer less spice.
• Add extra peppers: use more pepper for a vegetable-forward filling.
• Change the herbs: try a different fresh herb in place of the basil.
• Serve with salad: add a crisp green salad alongside the quesadillas.

Common mistakes to avoid

• Large chicken cubes: they can make the quesadilla bulky; cut the chicken into small pieces.
• Overfilling: a thick filling is hard to flip; spread the ingredients in an even layer.
• Adding raw chicken to the tortilla: cook it through in the pan before assembling.
• High heat: the tortilla can brown before the cheese softens; cook over medium heat.
• Rough flipping: the filling may escape; use the plate method to turn the quesadilla carefully.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a frying pan over medium-low heat until warmed through; the tortilla may soften slightly after storage.

Frequently asked questions