June 06, 2013

Goat’s Cheese Quesadillas with Tomato & Basil Salsa

As I am now finishing my yoga teacher training course, I am reflecting on the past two years and what a life changing journey it has been. I was far from imagining all that I would learn along the way and the fantastic people I would meet. And there it is, the course is finished, but it also feels like the journey is just only starting. One of our course mates told us last weekend that going on the course was one of the best decisions she made in her life; it felt exactly like that for me too. I feel like a different person to who I was two years ago: I have grown and embraced the changes happening along the way.

Something that’s changed for me during the course is actually my diet. Whereas my diet used to include fairly big amounts of processed foods and refined sugars, I have discovered and learnt about whole foods and how having a healthy diet, listening to your body and its needs can make a huge difference to how one looks and feels. And I am so grateful to have adopted this in my everyday life and reconnected with nature and with my body. Another thing that I have learnt is to cook with love. Put love into what you cook and the result will be beautiful and nourishing foods for you and your family.

Today I’d like to share our recipe for quesadillas, quite a simple one, but made with goats cheese, a nice alternative to more traditional recipes using cheddar-type cheese instead. Quesadillas make for ideal finger food to share with family or friends. Place them on the table and share the love.

Goat’s Cheese Quesadillas with Tomato & Basil Salsa– serves 4
• Salt and pepper
• 1tbsp white balsamic vinegar
• 1tbsp extra virgin olive oil
• 4 tomatoes, cored, deseeded and cut into small cubes
• 2 sprigs basil, finely chopped
• 6 wheat or corn tortillas
• 200g hard goat’s cheese, grated
• 2 spring onions, finely chopped
• 1 green chilli, finely chopped
• 1 lime, quartered, to serve

1. Prepare the salsa: make the dressing by mixing salt, pepper, vinegar and olive oil in a bowl. Add the tomatoes and basil and mix well. Set aside.
2. Place a large frying pan on a medium-high heat. Once hot, place a tortilla in the pan. Sprinkle a handful of goat’s cheese on one half of the tortilla, as well as a few spring onion and chilli slices. When the cheese starts melting, fold the tortilla in half and flip it over. Cook for another 20-30sec on the other side. Transfer the tortilla to a flat surface. Cut it in three triangles. Repeat with the rest of the tortillas until you’ve used all the ingredients.
3. Serve with a squeeze of lime juice and the tomato salsa.

Quesadillas au Fromage de Chèvre et Salsa Tomates Basilic – pour 4 personnes
• Sel et poivre
• 1cs de vinaigre balsamique blanc
• 1cs d’huile d’olive vierge extra
• 4 tomates, épépinées et coupées en petits dés
• 2 branches de basilic, émincées
• 6 tortillas de blé ou de maïs
• 200g de fromage de chèvre à pâte dure, râpé
• 2 oignons nouveaux, émincés
• 1 piment vert, émincé
• 1 citron vert, coupé en quartiers

1. Préparer la salsa : préparer l’assaisonnement en mélangeant au fond d’un saladier ou bol du sel, poivre, le vinaigre et l’huile d’olive. Ajouter les tomates et le basilic et bien mélanger.
2. Faire chauffer une poêle à feu moyen. Une fois la poêle chaude, y étaler une tortilla. Sur une moitié de la tortilla, parsemer de fromage de chèvre, oignon nouveau et piment. Quand le fromage commence à fondre, plier la tortilla en deux et la retourner. Laisser cuire 20 à 30sec. Transférer sur une planche à découper. Couper en trois triangles. Répéter jusqu’à épuisement des ingrédients.
3. Servir avec quelques gouttes de jus de citron vert et la salsa aux tomates.

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