Open-faced blueberry, apple, and goat cheese quesadillas

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Happy ‘Whatever Wednesday!’

In case you missed it, I’ve started a new series in which I will be posting themed posts three times a week. Two days ago, I posted my first ‘Munchie Monday’ post, and two days from now will be ‘Fancy Friday.’ Today, however, is Wednesday. Traditionally, Mondays get the bad rap for being the toughest day of the week. To me, Wednesdays are more deserving of this title. So-called hump day: you’ve been working for two days, and you still have three to go. Sweet memories of a relaxing weekend have been overtaken by your mental to-do list, and the weekend ahead is still too far off to justify daydreaming over.

So, it’s Wednesday, and because my brain is often scattered in a hundred places by this time, my posts will be whatever I feel like. I bring you, then: Whatever Wednesday!

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Let’s talk about goat cheese for a second here: who else is absolutely in love with it!? I tried it for the first time last year in a salad, and I could not get over the unique tang and the creamy texture. Since then, I’ve been nothing short of addicted.

So, on this fine Wednesday, if you’re anything like me, you probably come home from work and are: a) exhausted b) hungry c) hoping that delicious food will appear on a plate in front of you with minimal effort on your part. I can’t do anything about the exhaustion except recommend a good, long nap, but I have a feeling that these open-faced quesadillas will appease the emptiest of bellies. If you’ve already made the salsa on Monday and you have some store-bought tortillas on hand, these are a breeze to put together.

If you are up for a tiny tortilla-making adventure, I’ve got you covered as well.

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I rolled three tortillas at once to save time…

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Cornmeal tortillas

1/4 cup + 2 T cornmeal
3/4 cup flour
1/2 tsp salt
1 T vegetable oil
1/2 cup boiling water

1) Combine cornmeal, flour, and salt. Pour in oil and boiling water. Mix with a spoon until cool enough to handle, and then combine with hands until a dough is formed. Allow to cool, and then shape into 10 balls, about 1 oz each.
2) Heat a nonstick skillet to medium-high.
3) Place three balls between two sheets of parchment paper (with space for rolling out, as pictured above), flattening with your palm and then rolling out with a rolling pin until 3-4 inches in diameter. 4) Gently peel off the top piece of parchment, and invert the three circles onto the skillet with the parchment paper still attached. After about ten seconds, you should be able to peel off the top parchment easily. Cook the tortillas until a few brown spots appear on the bottom, and then flip over to cook the other side.

Open-faced blueberry, apple, and goat cheese quesadillas

10 mini tortillas
One recipe blueberry-apple salsa
5 oz goat cheese

1) Preheat oven to 350 F.
2) Line a baking sheet with the ten tortillas. Top each tortilla with a generous spoonful of salsa, and bake for ten minutes.
3) Remove sheet from oven, and crumble 1/2 oz of goat cheese on top of each quesadilla. Bake for two more minutes.
4) Sprinkle with a touch of salt, and serve warm!

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Just wait till a warm blueberry explodes all over the inside of your mouth… And that melty cheese… Mmmm! Dinner tonight consisted of these and this salad… Which was amazing!

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One thought on “Open-faced blueberry, apple, and goat cheese quesadillas

  1. You are ambitious! I’m really excited about your 3 posts a week, lots of fun food ideas! And I never would have thought up this recipe… although goat cheese is incredible 🙂

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