Spicy goat’s cheese quesadilla

Spicy goat’s cheese quesadilla

Taste of Australia
10 mins
Cooking time
25 mins
Stuart Scott

Hobbitt Farm in Jindabyne is the highest dairy in Australia at 1350 metres (4429 feet). The goats were frisky but appealing and I used the chèvre from their milk for this quick and easy recipe


Quantity Ingredient
3 garlic cloves, unpeeled
1 see method for ingredients
4 baby roma, grape or cherry tomatoes, halved if large
1/2 teaspoon cumin seeds
freshly ground black pepper
1 tablespoon extra-virgin olive oil
45g prosciutto
2 large flour tortillas
100g soft goat’s cheese
30g rocket


  1. Place a non-stick frying pan, large enough for one tortilla to lie flat, over medium–high heat. Add the garlic and jalapeño and cook, turning frequently, until softened and blistered. When nearly soft, add the baby roma tomatoes and cook for 2–4 minutes or until softened and blistered. Add the cumin seeds for the last minute and cook until aromatic. Remove from the heat and allow to cool.
  2. Peel the garlic cloves and peel and halve the jalapeño. Place the garlic, jalapeño, tomatoes and cumin seeds, and salt and pepper to taste, into a mortar and use a pestle to pound until smooth.
  3. Heat half the oil in the pan over medium–high heat. Add the prosciutto and cook until crisp, turning if necessary. Remove to a plate.
  4. Brush one flour tortilla with the oil from the pan (or extra oil). Place the tortilla, oil side down, into the clean pan. Taking care not to fill the ingredients right to the edge, spread over the tomato and jalapeño paste then top with slices of crisp prosciutto. Crumble over the goat’s cheese, add the rocket leaves and season to taste.
  5. Cover with the second tortilla, pressing to seal. Brush the top of the tortilla with the remaining oil and place over medium–high heat. Cook for 2–3 minutes, pressing down occasionally. Turn carefully and cook for a further 2 minutes, until the cheese is slightly melted and the tortilla is crisp. Cut into eight wedges and serve immediately.


  • Goat’s cheese is a classic match for sauvignon blanc, with fruity flavours that can handle the heat of the chilli, too.

Lyndey’s note

  • To flip the quesadilla more easily, cover the top with a dinner plate and turn out the tortilla, then slide back into the pan.
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