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What to do with chipotle chevre

January 26, 2010

What would you do with chipotle chevre?

cheese with a bite

cheese with a kick

Found this lovely tangy & spicy cheese from Goat Rising (a local dairy) at Big Y.  I’ve enjoyed their traditional chevre and the creamy dill (great on sandwiches), but this was a new offering.

Spicy, creamy cheese deserves center stage: quesadillas.

Now, I know there’s much disagreement when it comes to real quesadillas, but I can’t claim any authenticity here.  These are just melty cheese and veggies in fried tortillas.

  • 1 package corn tortillas
  • 1 (one) 4 oz. container chipotle chevre (you can probable create a reasonable facsimile with plain chevre and jarred chipotles)
  • red & yellow peppers, onions and garlic sautéed in butter, seasoned with cumin, salt & pepper
  • about 1 Cup shredded Gruyère  or other fast-melting cheese
  • butter for frying

The cast iron pan I use for frying can be temperamental so I have to adjust the heat as I cook, but you want it around medium–enough for the butter to melt, but not so hot it browns or smokes.

Spread chevre on one tortilla toss cheese up into a hot buttery pan.  Add veggies, sprinkle shredded cheese on top.  Fold if your tortilla-fu is strong.  If you’re like me and have bad folding skills or small corn tortillas, top with a second tortilla.  Flip with the bottom is toasty and lightly browned.  Repeat until you have as many as you want.

If you’re frying a large number at a time, keep them warm on a baking sheet in a preheated oven (on a warm setting if you have it, or just the lowest temperature).  Serve with sour cream.

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