I am obsessed with goat cheese lately for a variety of reasons. Goat cheese is lesser in fat, calories, and cholesterol than cheese from cows, and it is also much friendlier for the lactose intolerant. Goat cheese comes in many varieties, just like regular cheese (i.e. in brie, soft, herb encrusted, hard, or with pepper). Additionally, I often find that goat cheese goes a longer way with its distinct taste; so, I can get away with using less and getting more flavor.
I use goat cheese as a great addition to pizzas, omelets, salads, grilled vegetables, pasta dishes, and sandwiches. It can turn a boring dish into one bursting with flavor without adding tons of fat. It is easy to spice up boring grilled vegetables with a smattering of goat cheese to make it a meal. My favorite brand of goat cheese is Ile De France, and I will guide you through a recipe that includes it- goat cheese and mushroom quesadillas! The ingredients are simply Ile De France goat cheese, Mission Carb Balance Whole Wheat Tortillas, bell pepper, onion, and minced garlic. They don’t take much time to prepare and are a healthier quesadilla option. They have less fat AND host some important vitamins, like calcium and potassium. I guarantee your family will gobble them up in no time.
Sauté 1 teaspoon of minced garlic, ¼ cup of onion, 8 oz of mixed mushrooms, and ½ cup of bell pepper in a large frying pan with olive oil. Once the onions are clear and the mushrooms look cooked, mix in 7 ounces of goat cheese. Pour the mixture over 4 tortillas, then top each with another tortilla. Grill the tortillas like you would a normal quesadilla, making sure each side gets browned. Slice into wedges and serve with a Mrs. Renfro’s Mango Habanero Salsa and Wholly Guacamole guacamole.
The link below will lead you to more information about the wonders of goat cheese and additional recipes at the Ile De France website!
