The Rake Magazine

This delicious recipe takes the basic staple and gives it a twist by using goat cheese. Whether serving as an appetizer or an entree, it's sure to be a new favorite. For the more carb-conscious: try using the Fat Flush Tortilla, which is free of added sugars, fats, and yeast, and available at French Meadow Bakery & Cafe and select grocery stores.

CHIPOTLE GOAT CHEESE

3 dried chipotle peppers
9 ounces goat cheese
9 ounces cream cheese

PICO DE GALLO

1 bunch of cilantro
1/2 red bell pepper
1 lime, juiced
1 jalapeno
1 tablespoon oregano
2 avocados
1/2 large red onion
6 scallions
2 large Roma tomatoes
salt
pepper

ADDITIONAL INGREDIENTS

2 pounds turkey breast
16 ounces of black beans, cooked
2 large tortillas

 

METHOD FOR CHIPOTLE GOAT CHEESE:

Rehydrate chipotle pepper in warm water. Drain water and puree the pepper in a food processor. Add the cheeses. Work the mixture until it is soft.

METHOD FOR PICO DE GALLO:

Chop the cilantro, scallions, and oregano. Dice the red pepper, jalapeno, avocados, red onion and tomatoes. Juice the lime. Combine all the ingredients in a bowl. Add salt and pepper to taste.

METHOD FOR QUESADILLAS:

Warm griddle. Shred turkey breast. Spread the chipotle goat cheese on a tortilla. Add turkey breast and black beans, cover with another tortilla. Grill on both sides on the hot griddle, until browned. Cut into six pieces and garnish with pico de gallo.

Serves 2