Chilli Jam Goat Cheese Quesadilla

# What You'll Need:

01 - 3.5 oz soft goat cheese, crumbled

02 - 2 tbsp chili jam

03 - 2 large flour tortillas, 10 inches

04 - 1 small handful baby spinach leaves

05 - 2 spring onions, thinly sliced

06 - 1 tsp olive oil or neutral oil

07 - Freshly ground black pepper to taste

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 desired. 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.

01 -

The sweet-spicy balance of chili jam against cool, creamy goat cheese is genuinely crave-worthy.
It's fast enough for a weeknight dinner but impressive enough to serve when people drop by.
One skillet, minimal mess, and you get something that tastes way more complex than the effort involved.

02 -

Medium heat is non-negotiable—too high and you'll burn the outside before the cheese melts inside, which taught me a lesson the hard way.
Letting the quesadilla rest for that one minute makes the difference between cheese that's perfectly melted and cheese that runs everywhere when you cut it.

03 -

Use a nonstick skillet for this because it changes everything—nothing sticks, your flip is clean, and cleanup is five seconds.
Cold goat cheese straight from the fridge crumbles better than room-temperature cheese, so keep that in mind when you're prepping.