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spinach, goat cheese & chili quesadilla

spinach, goat cheese & chili quesadilla

Recipe by wayan astuti
Entrees | Serves 4

Prep. Time: 15 min. | Cooking Time: 15 min.


In a saucepan pour the 100ml of water. Add the onions, stir for 5 minutes, add the spinach and red chili and mix. Add the honey, salt and cook for about 5 more minutes and remove from heat. (keep on the side)

Place one tortilla in a frying pan and warm the tortilla for 1 minute on each side.

Remove the tortilla from heat, place in a serving plate and top with fresh goat cheese (you can also use the French cheese - Kiri) and some shredded parmesan cheese.

Spread evenly the filing (spinach, onion, chili) on the tortilla, and add some basil and mint leaves. Drop some lime juice on top.

Warm up the second quesadilla and spread with goat cheese (or Kiri), and use to cover the first quesadilla.

Cut the quesadillas in four pieces.

Repeat this process with all the quesadillas and serve while still warm.


  • 8 Tortillas
  • 2 onions (sliced finely)
  • 4 cups fresh spinach (washed and cut)
  • 2 large red chili (small slices)
  • 2 tbsp raw honey
  • 1/2 tsp salt
  • 1/2 cup fresh basil 1/4 cup fresh mint leaves
  • 100 grams parmesan (grated)
  • 100 grams fresh goat cheese (or 8 small pack of Kiri)
  • 2 tbsp lime (squeezed)
  • 100 ml of water



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