Preparation Info

Goat Cheese and Green Chile Quesadillas

Made With Our

Spicy Corn Relish

Item: 261608


  • 1 package small flour tortillas (8 to package)
  • 2 Tablespoons vegetable oil
  • 6 ounces Monterey Jack cheese or Queso Fresco, shredded or crumbled
  • 3 ounces mild soft goat cheese
  • 1 can (4.25 ounces) chopped green chilies, drained or 1/2 cup Stonewall Kitchen Salsa Verde
  • 1/2 cup cilantro leaves
  • 2 Tablespoons finely chopped pickled jalapeños, optional
  • 2 scallions, finely chopped
  • 1 jar Stonewall Kitchen Spicy Corn Relish
  • Salt and pepper to taste
  • 1 (8-ounce) container sour cream, for garnish


  1. Grill tortillas on a hot grill until golden on each side, or heat a sauté pan, lightly greased, over medium-high heat. Add a tortilla, cooking it on each side until golden. Repeat for remaining tortillas.
  2. Preheat the oven to 375° F.
  3. Line two baking sheets with parchment or foil. If using foil, brush or spray with olive oil or non-stick spray.
  4. Arrange two tortillas on each pan side by side. Sprinkle 1/8 of the Monterey Jack cheese or Queso Fresco over each tortilla.
  5. Dot each tortilla with 1/4 of the goat cheese, top with 1/8 of the Monterey Jack or Queso Fresco, sprinkle with 1/4 of the green chilies, Spicy Corn Relish, cilantro, jalapenos and scallions.
  6. Top with the remaining tortillas, pressing down on the filling to adhere.
  7. Cover the quesadillas loosely with a piece of foil and bake for 10 minutes, or until the cheese is melted.
  8. Remove from the oven and allow them to sit for a few minutes to cool.
  9. Cut the quesadillas into 6 pieces with a pizza cutter or kitchen scissors.
  10. Garnish the wedges with a spoonful of the Spicy Corn Relish and a drizzle of sour cream. Serve with an additional bowl of Spicy Corn Relish for dipping.