Wilted Turnip Green Goat Cheese Quesadilla with Avocado Pico de Gallo Recipe

Name: Wilted Turnip Green Goat Cheese Quesadilla with Avocado Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Tomatoes, Flesh Only, Small Dice (Roma Tomatoes Are Best, But Use What You Have On Hand); 7 Small Radishes Quartered, Blanched Until Tender; 3 Nasturtium Petals With Steams, Finely Chop Stems And Chiffonade Petals, Plus More For Garnish; 3 Tablespoons Cilantro, Fine Rough Chopped; 1 Avocado, Peeled Large Diced; Salt To Taste; 2 Tablespoons Lemon Juice; 3 Scallions, Bottoms Sliced, Tops Chopped And Reserved For Filling; 2 Small Spanish Onions Thick Julienne; 2 cloves Garlic, Sliced; 2 Tablespoons Lemon Juice; 4 Turnip Tops, Washed, Dried, Rough Chop Leaves, Remove Most Stems And Reserve The Bulbs; Olive Oil; 4 Whole Wheat Tortillas (or Any Kind On Hand); 2 Tablespoons Goat Cheese Per Tortilla

Servings: persons

2 whole Medium Tomatoes, Flesh Only, Small Dice (Roma Tomatoes Are Best, But Use What You Have On Hand)
7 Small Radishes Quartered, Blanched Until Tender
3 Nasturtium Petals With Steams, Finely Chop Stems And Chiffonade Petals, Plus More For Garnish
3 Tablespoons Cilantro, Fine Rough Chopped
1 Avocado, Peeled Large Diced
Salt To Taste
2 Tablespoons Lemon Juice
3 Scallions, Bottoms Sliced, Tops Chopped And Reserved For Filling
2 Small Spanish Onions Thick Julienne
2 cloves Garlic, Sliced
2 Tablespoons Lemon Juice
4 Turnip Tops, Washed, Dried, Rough Chop Leaves, Remove Most Stems And Reserve The Bulbs
Olive Oil
4 Whole Wheat Tortillas (or Any Kind On Hand)
2 Tablespoons Goat Cheese Per Tortilla

1
For the pico de gallo: In a medium bowl add the pico de gallo ingredients together, using the scallion bottoms and reserving the tops for the filling.
2
Set aside until ready to serve.
3
For the filling: In a saute pan, lightly caramelize onions.
4
Add in garlic and deglaze the pan with lemon juice.
5
Add turnip greens and cover.
6
Let wilt for about 10-15 minutes, stirring a few times so as not to char the pan.
7
Add the reserved scallion tops and cover for 2 minutes.
8
To assemble the quesadillas: Heat 1 teaspoon olive oil in a flat skillet.
9
One tortilla at a time, place on the pan.
10
Add filling to one side of the tortilla, then crumble goat cheese over top of filling.
11
Fold tortilla over top (take care when folding it over so as not burn yourself).
12
When both sides are crisp and golden brown, remove it from the pan and set aside.
13
Check the heat on the pan and continue making the rest.
14
You can keep assembled quesadillas in a warm oven until theyre all finished.
15
When youre ready to serve, cut each quesadilla into thirds, and place one tip on the other for plating.
16
Top with pico de gallo and chiffonade nasturtium.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 whole Medium Tomatoes, Flesh Only, Small Dice (Roma Tomatoes Are Best, But Use What You Have On Hand), 7 Small Radishes Quartered, Blanched Until Tender, 3 Nasturtium Petals With Steams, Finely Chop Stems And Chiffonade Petals, Plus More For Garnish, 3 Tablespoons Cilantro, Fine Rough Chopped, and more.

Yes, Wilted Turnip Green Goat Cheese Quesadilla with Avocado Pico de Gallo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wilted Turnip Green Goat Cheese Quesadilla with Avocado Pico de Gallo

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