Beet & Goat Cheese Quesadillas with Chile-Lime Crema

Beet & Goat Cheese Quesadillas with Chile-Lime Crema

1 Review
From: EatingWell Magazine, July/August 2016

Use every part of the vegetable in this healthy quesadilla recipe that includes the beet greens as well as the beets. Serve with a green salad topped with pepitas.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Crema
  • ½ cup whole-milk plain yogurt
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • ⅛ teaspoon chili powder
  • salt
  • Quesadillas
  • 1 medium-large beet, peeled and cut into ½-inch pieces
  • 2 teaspoons chili powder
  • salt
  • ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • 3 ounces beet greens or spinach, coarsely chopped (about 3 cups)
  • 4 8-inch whole-wheat flour tortillas
  • 4 ounces crumbled goat cheese


  • Active

  • Ready In

  1. To prepare crema: Whisk yogurt, lime zest, lime juice, ⅛ teaspoon chili powder and a pinch of salt in a small bowl. Set aside.
  2. To prepare quesadillas: Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beet, cover and steam until fork-tender, 8 to 10 minutes. Transfer to a medium bowl and toss with chili powder, salt and pepper; lightly mash with a fork.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add beet greens (or spinach) and cook, stirring, until slightly wilted, 1 to 2 minutes. Stir the greens into the mashed beets. Wipe out the skillet.
  4. Spoon about ⅓ cup of the beet mixture and a scant ¼ cup goat cheese onto each tortilla; fold closed.
  5. Using 1½ teaspoons oil per batch, cook quesadillas in the skillet over medium heat, 2 at a time, until lightly browned, 3 to 4 minutes per side. Serve with the crema.
  • Make Ahead Tip: Refrigerate crema (Step 1) and beet mixture (Steps 2-3) separately for up to 2 days.

Nutrition information

  • Serving size: 1 quesadilla
  • Per serving: 322 calories; 16 g fat(6 g sat); 4 g fiber; 32 g carbohydrates; 12 g protein; 45 mcg folate; 17 mg cholesterol; 7 g sugars; 0 g added sugars; 2,107 IU vitamin A; 10 mg vitamin C; 214 mg calcium; 3 mg iron; 672 mg sodium; 360 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value), Calcium (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 1 high-fat meat, 1½ fat

Reviews 1

June 27, 2018
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By: nospam
These were not that difficult to make, but way more intense than any other quesadilla I’ve ever made. They didn’t stick together well with just the goat cheese crumbles. I would suggest using the tasty ingredients in another form—maybe a salad?
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