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Friday, August 21, 2009

potato, squash and goat cheese quesadillas. really quite tasty. really.

we're going out of town tomorrow, so tonight i decided what was for dinner based on, "what is in our kitchen and garden that will go bad in our absence?" i turned up a handful of tomatoes, a yellow squash, a potato, a half block of tillamook monterey jack, a half log of goat cheese, a bunch of cilantro, a half jalapeño, and an aging lime. the items also in possession, which were not in the same danger of decay, were an onion, a head of garlic, and some flour tortillas.

i gotta say, i thought the combo might be weird, but the resulting potato, squash and goat cheese quesadilla with a fresh tomato salsa was thoroughly delicious! i would happily make this again.

fresh tomato salsa

3 smallish, or 2 medium tomatoes, peeled and chopped
2+ Tbsp onion, finely chopped
1+ tsp jalapeño, finely chopped
1 Tbsp cilantro, finely chopped
1 Tbsp fresh squeezed lime juice
salt and pepper

mix all ingredients, adjust seasonings to taste, and refrigerate for 1 hour or more. (note: after chopping jalapeño, avoid touching eyes, nose, and lips, and pulling apart cooked chicken for the cat.)

potato, squash, and goat cheese quesadilla
2 servings

1 medium to large waxy potato, diced
2 Tbsp olive oil
1/2 tsp ancho chili powder
salt and pepper
1/2 yellow summer squash (or zucchini), shredded
1 1/2 cups monterey jack cheese, shredded
1/2 cup goat cheese, crumbled
2 large flour tortillas
1 Tbsp butter, divided

preheat oven to 400 degrees. toss potato cubes in ovenproof pan with olive oil, then add chili powder, salt, and pepper, and toss again. cook at 400 degrees, turning once or twice, until a knife test says they are done-- soft, but not falling apart-- about 15-20 minutes.

heat 1/2 tablespoon butter in a large pan over medium heat. place a tortilla in the pan, and line half of it with half of the monterey jack, the squash, the potatoes, and the goat cheese. fold the other half over and cook until golden. flip, cook until the other side is crispy and the fillings are warmed through. repeat with the second tortilla and the rest of the fillings.

serve with tomato salsa.

this recipe has a ton of potential. there may be goat cheese and a potato in every quesadilla i make from here on. i can imagine a number of variations on this dish that would be filling and absolutely tasty, and, if i'm lucky, use up some perishables like it did tonight.

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