Most of my favorite foods are the ones that play themselves off as sophisticated, but are still meant to be eat with your hands.
They know what’s going on when it comes to flavor, but they don’t take themselves too seriously. Like this miso mozzarella grilled cheese or these crab fritter tacos. They’ve got it going on when it comes to flavor and texture, but also have some serious napkin requirements.
This caramelized onion and goat cheese quesadilla is totally part of that club! It’s a giant crispy tortilla filled with creamy, melted goat cheese and mozzarella. There’s also sweet, gooey caramelized onions in there, and some sautéed baby spinach for good conscience.
This is one of those weeknight dinners I can pull together quickly and feel good about. If you make the onions in advance, it’s a really quick meal. And there’s really nothing wrong with having a container full of caramelized onions just sitting in your fridge, waiting to be eaten.
Trust me on that one.
This quesadilla fulfills all my bar food cravings and makes me feel like a responsible grown-up all at the same time. Goat cheese has a way of doing that to girl.
CARAMELIZED ONION AND GOAT CHEESE QUESADILLA
Makes 1 quesadilla
1 large flour tortilla
2 oz. goat cheese, room temperature
1/4 cup grated mozzarella cheese
1 large sweet onion
2 cups baby spinach
1/4 cup wine, beer, or stock
2 tbsp. olive oil (divided)
1 tbsp. butter
2 tsp. thyme (fresh or dry)
salt & pepper
First, caramelize the onions: Peel the onion and slice in half. Slice each half into 1/2-inch slices. Place a medium skillet over medium heat. Add the butter and 1 tbsp. of the olive oil. Once the butter has melted, add the sliced onion to the pan and toss to coat in the fat. Let sit for 3-4 minutes, then add the thyme and toss to mix. Cover the pan.
Continue to stir and cover the onions every 4-5 minutes. After about 20 minutes, the onions will start to brown. (If this happens to quickly, turn your heat down / not quickly enough, turn your heat up.)
Once the onions become browned and very soft, almost like jam, add the wine beer, or stock to deglaze the pan. Use a wooden spatula to scrape up any brown bits from the bottom of the pan, and remove from heat.
Onions can be caramelized up to 3 days in advance, and refrigerated in an air-tight container. Microwave before using to remelt the fats.
To make the quesadilla: heat a skillet pan over medium heat. Add a tablespoon of olive oil and the baby spinach. Season the spinach lightly with salt and pepper. Use tongs to toss the spinach until bright green and wilted, about 4-5 minutes. Set aside.
While you cook the spinach, let a griddle pan heat up over medium-high heat. Then spread the goat cheese evenly over one side of the tortilla. Place the tortilla cheese-side-up on the griddle pan. Sprinkle evenly with the grated mozzarella.
Once the mozzarella cheese melts, add the onions evenly to one half of the tortilla. Place the cooked spinach evenly over the onions. Carefully use a spatula to for the tortilla over the onions and spinach. Continue cooking until the outsides are browned as desired. Enjoy immedieately!