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Goat Quesadillas
Adapted from 'Getting Your Goat' by Patricia A. Moore with Jill Charlotee Stanford
1 Cup cooked ground goat meat
1 Tbsp olive oil
1 medium red onion, peeled and slivered
Eight flour tortillas
4 oz white goat cheese, grated
4 oz Monterey jack cheese, grated
4 large mushrooms, washed, thinly sliced
2 scallions, chopped fine
1 tbsp chopped fresh mint or parsley
Place oil in non stick skillet over low heat. Add onion, stir, cook for 10 minutes until wilted. Set aside. Cover 4 tortillas with 1 tsp each goat cheese and jack cheese.
Layer goat meat, onions, mushrooms, scallions, mint and remaining cheese. Press these down. Heat large dry skillet over medium heat until very hot. Using a spatula, place a quesadilla in the skillet, pressing down once while it cooks, until the cheese melts and the tortilla browns slightly. Remove to a 250 degree oven. Repeat with remaining quesadillas. Cut into quarters, serve with salsa and guacamole.
Adapted from 'Getting Your Goat' by Patricia A. Moore with Jill Charlotee Stanford
1 Cup cooked ground goat meat
1 Tbsp olive oil
1 medium red onion, peeled and slivered
Eight flour tortillas
4 oz white goat cheese, grated
4 oz Monterey jack cheese, grated
4 large mushrooms, washed, thinly sliced
2 scallions, chopped fine
1 tbsp chopped fresh mint or parsley
Place oil in non stick skillet over low heat. Add onion, stir, cook for 10 minutes until wilted. Set aside. Cover 4 tortillas with 1 tsp each goat cheese and jack cheese.
Layer goat meat, onions, mushrooms, scallions, mint and remaining cheese. Press these down. Heat large dry skillet over medium heat until very hot. Using a spatula, place a quesadilla in the skillet, pressing down once while it cooks, until the cheese melts and the tortilla browns slightly. Remove to a 250 degree oven. Repeat with remaining quesadillas. Cut into quarters, serve with salsa and guacamole.