I am back at it again with the goat cheese. I recently read that goat cheese has a large amount of tryptophan in it, the same stuff in turkey that makes everybody so sleepy after Thanksgiving dinner, so if you are having trouble sleeping you might just want to try one of these quesadillas before bed, or maybe the Smashed Potatoes with Goat Cheese & Parsley. Tryptophan is not only good for sleeping, but is an essential amino acid that has been shown to boost your mood and help you relax as well. If that isn’t enough to get you eating goat cheese, maybe this recipe will.
I am literally writing this post while eating this quesadilla; it is just that good. The flavors in this recipe are so unique. When I think of olives and roasted red peppers I usually have a distinct flavor in mind, but this dish is nothing like that flavor I know. There is something about the goat’s cheese with the shrimp that completely morphs these flavors. This is one of the most delicious and unique tasting recipes I think I have ever made. It has a creamy tanginess that comes from the goat cheese, along with a savory blend of shrimp and olives with a little bit of spice from the jalapenos. If you are looking to adventure away from your classic quesadilla, this is the perfect recipe for you.
- 4 (6-inch) whole-grain tortillas (white work too)
- ½ lb chopped fully-cooked shrimp (peeled, deveined & tails off)
- ½ cup goat cheese (crumbled)
- ½ cup roasted red peppers (sliced)
- ¼ cup green olives (chopped)
- ½ jalapeno (minced)
- 2 tsp olive oil
- ½ tsp ground black pepper
- Preheat the oven to 425F.
- In a medium bowl, mix the shrimp, cheese, red peppers, olives and jalapenos.
- Lay out each tortilla and spread ¼ of the mixture on only one side of each tortilla.
- Fold the tortillas over and press gently to even out the filling in each.
- Place the quesadillas on a baking sheet, brush each with ½ tsp olive oil and sprinkle with black pepper.
- Bake the quesadillas at 425F until they are golden brown (about 6-8 minutes).
- Remove from the oven and let each cool for a minute or two before serving.