Preparation Info

Goat Cheese and Green Chile Quesadillas

Made With Our

Spicy Corn Relish

Base $7.50
Item: 261608

Salsa Verde

Base $7.50
Item: 261618


  • 1 package small flour tortillas (8 to package)
  • 2 Tablespoons vegetable oil
  • 6 ounces Monterey Jack cheese or Queso Fresco, shredded or crumbled
  • 3 ounces mild soft goat cheese
  • 1 can (4.25 ounces) chopped green chilies, drained or 1/2 cup Stonewall Kitchen Salsa Verde
  • 1/2 cup cilantro leaves
  • 2 Tablespoons finely chopped pickled jalapeños, optional
  • 2 scallions, finely chopped
  • 1 jar Stonewall Kitchen Spicy Corn Relish
  • Salt and pepper
  • 1 (8-ounce) container sour cream, for garnish


  1. Grill tortillas on a hot grill until golden on each side, or heat a sauté pan, lightly greased, over medium-high heat. Add a tortilla, cooking it on each side until golden. Repeat for remaining tortillas.
  2. Preheat the oven to 375° F.
  3. Line two baking sheets with parchment or foil. If using foil, brush or spray with olive oil or non-stick spray.
  4. Arrange two tortillas on each pan side by side. Sprinkle 1/8 of the Monterey Jack cheese or Queso Fresco over each tortilla.
  5. Dot each tortilla with 1/4 of the goat cheese, top with 1/8 of the Monterey Jack or Queso Fresco, sprinkle with 1/4 of the green chilies, 1/4 cup Spicy Corn Relish, cilantro, jalapenos and scallions. Season to taste with salt and pepper.
  6. Top with the remaining tortillas, pressing down on the filling to adhere.
  7. Cover the quesadillas loosely with a piece of foil and bake for 10 minutes, or until the cheese is melted.
  8. Remove from the oven and allow them to sit for a few minutes to cool.
  9. Cut the quesadillas into 6 pieces with a pizza cutter or kitchen scissors.
  10. Garnish the wedges with a spoonful of the Spicy Corn Relish and a drizzle of sour cream. Serve with an additional bowl of Spicy Corn Relish for dipping.