Quesadilla is a warmed up folded tortilla with melted cheese inside. In Mexico; place of origin, the quesadilla is traditionally made with Chihuahua cheese, Oaxaca cheese or any other also called “queso para fundir” (melting cheese). What’s in your tummy broke that rule (or sort of) ;). I found this organic farmstead goat cheese in the Chicago Good Food Fest and here are the results. The cheese melted just as any other good Mexican melting cheese and the flavors… man oh man !!!
The filling is a result of sliced fresh red peppers and chopped fresh kale cooked in cold pressed sunflower oil, Himalayan pink salt, white pepper, and oregano. The salsa is the result of seared fresh tomatoes and jalapeno peppers, blended together with fresh cilantro and Himalayan pink salt. (If you are adding onion or garlic, I recommend you place them to cook with your tomatoes and peppers). Have a cold beer ready in case of excessive heat and enjoy!!! 😉