Chilli Jam Goat Cheese Quesadilla (Printable)

Spicy chili jam and tangy goat cheese layered inside a golden, crispy tortilla for a tasty meal.

# What You'll Need:

→ Dairy

01 - 3.5 oz soft goat cheese, crumbled

→ Condiments

02 - 2 tablespoons chili jam

→ Bakery

03 - 2 large flour tortillas, 10 inches

→ Vegetables

04 - 1 small handful baby spinach leaves
05 - 2 spring onions, thinly sliced

→ Oils & Seasonings

06 - 1 teaspoon olive oil or neutral oil
07 - Freshly ground black pepper to taste

# Directions:

01 - Lay one tortilla flat on a clean surface. Evenly spread chili jam over the tortilla, leaving a 0.4 inch border.
02 - Sprinkle crumbled goat cheese over the chili jam. Add baby spinach leaves and spring onions if using. Season lightly with black pepper.
03 - Top with the second tortilla, pressing gently to seal.
04 - Heat oil in a large nonstick skillet over medium heat.
05 - Carefully place the quesadilla in the skillet. Cook for 3 to 4 minutes until golden and crisp.
06 - Flip with a spatula and cook the other side for another 3 to 4 minutes until the cheese is melted and tortilla is golden.
07 - Transfer to a cutting board. Let rest for 1 minute, then slice into wedges. Serve warm.

# Expert Tips:

01 -
  • The sweet-spicy chili jam contrasts beautifully with creamy goat cheese, creating a flavor balance that feels way more sophisticated than it has any right to be.
  • You can have this on the table in under 20 minutes, making it perfect for those moments when you're hungry now but don't want to spend all evening cooking.
  • It's vegetarian-friendly and genuinely impressive enough to serve to guests without apologizing for the simplicity.
02 -
  • Don't skimp on the oil or try to cook this on low heat hoping to preserve calories—medium heat and a proper amount of fat are what create that coveted crispy tortilla texture, and without it you'll end up with something chewy and disappointing.
  • The chili jam can vary wildly in spice level depending on the brand, so taste yours first and adjust by adding jalapeño slices or reducing the amount if you're heat-sensitive, because there's a difference between pleasant warmth and mouth-on-fire regret.
03 -
  • Medium heat is non-negotiable—go higher and your tortilla burns before the cheese melts, go lower and you'll end up with a rubbery, pale result instead of that golden, crispy exterior.
  • Buy good goat cheese if you can, because its tangy creaminess is what makes this whole thing work, and the cheaper versions tend to be more chalky and less flavorful.
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