Chilli Jam Goat Cheese Quesadilla (Print version)

Sweet-spicy chili jam meets tangy goat cheese in a golden, crispy folded tortilla.

# What You'll Need:

→ Dairy

01 - 3.5 oz soft goat cheese, crumbled

→ Condiments

02 - 2 tbsp chili jam

→ Bakery

03 - 2 large flour tortillas, 10 inches

→ Vegetables

04 - 1 small handful baby spinach leaves, optional
05 - 2 spring onions, thinly sliced, optional

→ Oils & Seasonings

06 - 1 tsp olive oil or neutral oil
07 - Freshly ground black pepper to taste

# How-To Steps:

01 - Lay one tortilla flat on a clean surface. Evenly spread chili jam over the tortilla, leaving a 0.4 inch border.
02 - Sprinkle crumbled goat cheese over the chili jam. Add baby spinach leaves and spring onions if using. Season lightly with black pepper.
03 - Top with the second tortilla, pressing gently to seal.
04 - Heat oil in a large nonstick skillet over medium heat.
05 - Carefully place the quesadilla in the skillet. Cook for 3 to 4 minutes until golden and crisp.
06 - Flip with a spatula and cook the other side for 3 to 4 minutes until the cheese is melted and tortilla is golden.
07 - Transfer to a cutting board. Let rest for 1 minute, then slice into wedges. Serve warm.

# Tips from the pros:

01 -
  • It comes together in under 20 minutes, making it perfect for those moments when you're hungry now, not in an hour.
  • The sweet-spicy-tangy combination hits all the cravings at once, and somehow feels fancier than the five ingredients it actually uses.
  • One quesadilla can be a light lunch or split as an elegant appetizer—it's that kind of versatile dish.
02 -
  • The oil temperature matters more than you'd think; too hot and the tortilla burns before the cheese melts, too cool and you get a soft, pale result instead of that crucial crispy texture.
  • Don't skip the rest period—one minute might seem pointless, but it gives the cheese a moment to set slightly so your quesadilla stays together when you cut it.
03 -
  • Use a spatula with a thin edge for flipping—it slides under the quesadilla more easily and reduces the risk of it falling apart mid-flip.
  • If the cheese isn't fully melted after flipping, cover the skillet with a lid for the last minute of cooking to trap the heat and speed things up.
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