Do you enjoy meals that are Vegetarian? There are a few foods that I have eaten that did not include meat or chicken, but for the most part, I like meat, and I love chicken!! But since we are spotlighting vegetarian meals today for Sunday Supper, I thought it might be tasty to make this Goat Cheese and Red Onion Quesadilla. Well, talk about flavors! This quesadilla is full of them!! The goat cheese and colby jack compliment each other very well, and the red onion elevates your taste buds to a whole new level. Add a little salsa and sour cream to complete the flavor. You won't even miss the meat!
So many people enjoy vegetarian foods these days, that it is always a good idea to have one or two recipes that you can put together quickly. At the end of this post, you will find a complete list of vegetarian recipes from the Sunday Supper family that I am sure you will want to try. Use the recipes as your "go-to" list for vegetarian meals you might need when entertaining during the holidays this year!
Goat Cheese and Red Onion Quesadilla
(printable recipe at the end of this post)
Makes 6 Quesadillas
1 Red Onion
5 tablespoons Olive Oil
Fresh Ground Pepper6 Flour Tortillas
3/4 cup Grated Colby Jack Cheese
1/4 cup crumbled Goat Cheese
1/4 cup Sour Cream
Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion.
Enjoy your Goat Cheese and Red Onion Quesadilla!
yield: 6 Quesadillas
Goat Cheese and Red Onion Quesadilla
prep time: 15 MINScook time: 15 MINStotal time: 30 mins
- 1 Red Onion
- 5 tablespoons Olive Oil
- Fresh Ground Pepper
- 6 Flour Tortillas
- 3/4 cup Colby Jack Cheese
- 1/4 cup Goat Cheese Crumbles
- 1/4 cup Sour Cream
- Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
- Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
- Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
- When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion. Enjoy your Goat Cheese and Red Onion Quesadilla! (ps-add chicken to this quesadilla for a whole new flavor!)
Thank you to Susan, who blogs at The Wimpy Vegetarian for hosting today's challenging challenge!
Scroll down and you will find many more vegetarian recipes that I mentioned above:
- Goat Cheese and Red Onion Quesadilla by The Freshman Cook
- Grilled Green Tomato and Mozzarella Salad by Monica’s Table
- Italian Lupini Beans by She Loves Biscotti
- Marinated Olives by Cricket’s Confections
- Orange Ginger Carrot Soup by Cindy’s Recipes and Writings
- Chocolate Orange Beet Cake by Baking Sense
- Chocolate Zucchini Cake by Mindy’s Cooking Obsession
- Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
- Zucchini Blueberry Coffee Cake by Pies and Plots
- Baked Eggplant Parmigiana by Powered By BLING
- Burrito Stuffed Peppers by Shockingly Delicious
- Butternut Squash Chili with Beans by The Chef Next Door
- Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
- Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
- Cheesy Cauliflower Cake by Food Lust People Love
- Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
- Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
- Green Goddess Mac and Cheese by Moore or Less Cooking
- Mujaddara by A Day in the Life on the Farm
- Penne-Wise Pumpkin Pasta by Wholistic Woman
- Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
- Radical Reuben Sandwich by Palatable Pastime
- Roasted Delicata Squash Fries with Sriracha Aioli by The Hungry Goddess
- Roasted Vegetable Casserole by A Mind "Full"Mom
- Tomato & Feta Crustless Quiche by The Crumby Cupcake
- Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
- Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
- Strawberry Soba Noodle Salad by Sew You Think You Can Cook
- Tomato Vegetable Casserole by Beauty and the Beets
- Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
- Veggie Pasta Alfredo by Where Latin Meets Lagniappe
- Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess
- Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
- Cauliflower Tabbouleh with Chickpeas by Simple and Savory
- Cheesy Broccoli Cauliflower Rice by My Life Cookbook
- Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
- Restaurant Style Mexican Rice by Cosmopolitan Cornbread
- South African Yellow Rice by What Smells So Good?
- Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
- Turmeric Hummus Casserole by Dizzy Busy and Hungry
- Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat