- Goat cheese (I used fresh goat cheese but you can use those prepackaged logs in the store)
- Flour tortillas
- Figs or guavas
- Take the back of your spoon and spread the goat cheese evenly onto one half of the tortilla.
- Cut open the figs and scoop out the flesh and spread it with the back of your spoon on top of the goat cheese. It will become mushy together but that's how you want it.
- Fold the tortilla in half and place it on the skillet. Heat it to your liking. I like it crispy and slightly brown.
That's it! Even though I didn't use guavas, the figs were still sweet enough to give it a lightly sweetened taste. I think next time I'll have to scoop more of the flesh out and make my tortilla more pink on the inside. Since guavas have a bit of a stronger taste than figs, I would highly recommended doing the guava version since it'll give a sweeter fruitier taste. In one tortilla, I use whole cut figs, the other I squished the figs into jam. :)
So the quesadillas were just an appetizer for my dinner last night. The main course was mahi mahi and whole wheat cous cous. I marinated the mahi mahi with a pesto and garlic chili paste that I bought at another farmer's market so I didn't make it myself (therefore no recipe). It was so tasty! I tried just one fish fillet with the marinade and the other I left plain with just some pepper and lime juice. I placed it on the grill and in the mean time, I made this aioli sauce that was on the fish package from Trader Joe's. I really like garlic and sometimes mayo, even though it's not healthy, so this was something nice to try on the fish. I can't entirely remember the recipe but I believe it was one part mayo (tbsp), one part lemon juice, some pepper and small piece of garlic (chopped up). Use a spoon and just really whip up the mayo with the liquid and then add the two last ingredients. Make sure that the garlic is chopped up finely or else you'll be biting into big chunks. Bon appetit!