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Beet & Goat Cheese Quesadillas with Chile-Lime Crema

  • 40 m
  • 40 m
Andrea Bemis
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019