Burundian Spinach and Goat Cheese Quesadilla

Ingredients

In this Burundian adaptation of the quesadilla, we replace the traditional Mexican cheese with creamy goat cheese, which adds a tangy and slightly acidic flavor to the dish. Additionally, we incorporate sautéed spinach, onions, and garlic to enhance the taste and nutritional value of the quesadilla. These modifications infuse the dish with Burundian flavors while still maintaining the essence of the original quesadilla. We alse have the original recipe for Quesadilla, so you can check it out.

• 2 large tortillas 2 large tortillas
• 200g (7oz) fresh spinach 200g (7oz) fresh spinach
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 150g (5.3oz) goat cheese, crumbled 150g (5.3oz) goat cheese, crumbled
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Heat a drizzle of olive oil in a pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the fresh spinach to the pan and cook until wilted. Season with salt and pepper to taste.
4. 4.
   Remove the spinach mixture from the heat and set aside.
5. 5.
   Take a tortilla and spread half of the crumbled goat cheese evenly on one side.
6. 6.
   Spoon the sautéed spinach mixture over the goat cheese.
7. 7.
   Fold the tortilla in half, pressing gently to seal the filling inside.
8. 8.
   Heat a drizzle of olive oil in a separate pan over medium heat.
9. 9.
   Place the folded tortilla in the pan and cook until golden and crispy on both sides.
10. 10.
    Repeat the process with the remaining tortilla and filling.
11. 11.
    Once cooked, remove the quesadillas from the pan and let them cool slightly before slicing into wedges.
12. 12.
    Serve warm and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before cooking to remove any dirt or grit.
• Goat cheese — If you prefer a milder flavor, you can substitute goat cheese with feta cheese.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the spinach mixture.
• Experiment with different types of cheese, such as mozzarella or cheddar, for a variation in taste.
• Serve the quesadillas with a side of salsa or guacamole for a burst of freshness.

Serving advice

Serve the Burundian Spinach and Goat Cheese Quesadilla warm as a main course or cut into smaller wedges as an appetizer. Garnish with fresh herbs like cilantro or parsley for an added touch of freshness.

Presentation advice

Arrange the quesadilla wedges on a platter, allowing the vibrant green color of the spinach to shine through. Serve with a side of salsa or guacamole and garnish with a sprinkle of crumbled goat cheese for an elegant presentation.