Preparation Info

Goat Cheese and Green Chile Quesadillas

Made With Our

Spicy Corn Relish

Item: 261608


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


  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 degrees 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.