Save My kitchen counter was a mess when I discovered that chili jam and goat cheese actually belong together. I'd been standing there with half a jar of something sweet and spicy, wondering what to do with it, when I remembered the tangy block of goat cheese sitting in my fridge. Within minutes, I had a quesadilla sizzling in a pan that tasted nothing like what I expected—in the best way possible. The kind of meal that happens by accident but tastes completely intentional.
I made this for my sister on a random Tuesday afternoon, and she kept asking for the recipe before she'd even finished eating. The way her face lit up when she bit into that warm, crispy tortilla with the gooey melted cheese inside told me this wasn't just another quesadilla—it was something worth repeating.
Ingredients
- Soft goat cheese, 100 g crumbled: This is your anchor, the creamy counterpoint to everything spicy and sharp around it—don't skip the crumbling step because it distributes so much better than trying to spread chunks.
- Chili jam, 2 tbsp: Store-bought works beautifully, but if you make your own, you control how hot it gets and how thick it is, which honestly changes everything.
- Large flour tortillas, 2 (25 cm/10 in): Quality matters here because a thin, cheap tortilla will tear under the weight of the fillings and won't get that satisfying crisp.
- Baby spinach leaves, 1 small handful (optional): These wilt right into the filling and add a subtle earthiness that balances the sweetness beautifully.
- Spring onions, 2 thinly sliced (optional): The sharp bite they bring is exactly what ties all these flavors together without letting any single one dominate.
- Olive oil or neutral oil, 1 tsp: Just enough to get a proper golden crust without making things greasy—low and slow is the motto here.
- Freshly ground black pepper, to taste: A small pinch goes a long way, especially when you're already dealing with bold flavors.
Instructions
- Build your base:
- Lay one tortilla flat and spread the chili jam evenly, leaving about a centimeter border so nothing squirts out when you press down. The border is your insurance policy against a messy pan.
- Layer with care:
- Sprinkle the crumbled goat cheese directly over the jam, then add spinach and spring onions if you're using them. The warmth from cooking will meld everything together, so don't worry about it looking neat right now.
- Seal it up:
- Place the second tortilla on top and press gently but firmly to create a slight seal without squashing all your fillings out the sides.
- Get your pan ready:
- Heat the oil in a large nonstick skillet over medium heat until it shimmers just slightly—you want it hot enough to brown the tortilla but not so hot that it burns before the cheese melts inside.
- First side:
- Carefully transfer your quesadilla to the pan and listen for that gentle sizzle. Cook for 3 to 4 minutes until the bottom is golden and crispy, resisting the urge to peek or move it around.
- The flip:
- Use a wide spatula to flip confidently in one smooth motion, and cook the other side for another 3 to 4 minutes until both sides are equally golden and you can feel the cheese giving slightly when you gently press with the spatula.
- Rest and slice:
- Transfer to a cutting board and let it rest for just one minute—this lets the cheese set slightly so it doesn't spill everywhere when you cut. Slice into wedges and serve while it's still warm enough to smell amazing.
Save There's something deeply satisfying about cutting into a quesadilla that's still warm enough to steam a little, the cheese creating those gorgeous strings as you separate the wedges. That moment when everything you hoped would happen actually does is worth the whole ten minutes of prep.
Playing with Heat
If you like things spicy, thin jalapeño slices nestled between the cheese and jam will give you genuine heat without overpowering the other flavors. I've also found that a pinch of cayenne pepper sprinkled before you top with the second tortilla adds a slow burn that builds as you eat, which some people are into.
Variations That Actually Work
Caramelized onions bring a sweet, deep flavor that plays beautifully with the goat cheese and jam. Roasted red peppers add a silky texture and mild sweetness, while sun-dried tomatoes create little pockets of concentrated flavor that honestly elevate the whole thing.
From Skillet to Plate
This is the kind of dish that feels best eaten immediately, preferably with your hands and a small plate to catch any cheese that inevitably escapes. If you're serving it as an appetizer, cutting the wedges slightly smaller makes them less intimidating and more elegant for sharing.
- A crisp Sauvignon Blanc cuts right through the richness and echoes the tanginess of the goat cheese.
- If you're having a casual meal, a light lager's gentle carbonation cleanses your palate between bites perfectly.
- Make it gluten-free by using certified gluten-free tortillas and double-checking your chili jam for hidden gluten.
Save This quesadilla taught me that some of the best meals come from standing in front of an open fridge and being willing to trust that flavors will work together. Serve it warm and enjoy.
Recipe FAQ
- → What cheese pairs best with chili jam?
Soft, tangy goat cheese balances the sweet-spicy notes of chili jam, creating a rich and flavorful contrast.
- → How to achieve a crispy tortilla?
Cook the assembled tortillas in a lightly oiled nonstick skillet over medium heat until golden on each side for a crisp texture.
- → Can I add vegetables to this dish?
Yes, fresh spinach and spring onions add brightness and texture without overpowering the main flavors.
- → What are some variations to try?
Consider including jalapeño slices for heat or swapping in caramelized onions and roasted red peppers for added depth.
- → Is this suitable for gluten-free diets?
Use certified gluten-free tortillas to adapt this dish for gluten-free dietary needs while maintaining flavor and texture.