The Seasonal Potluck continues! I hope you are enjoying me & Betsy’s seasonally inspired recipes as much as we are loving being able to share them with you. While searching for recipes featuring this month’s ingredient, strawberries, I found no shortage of dessert and breakfast fare. However, I wanted to share some savory recipes to show the versatility of strawberries as an ingredient. I did a little savory strawberry experimentation back in April for rhubarb month with this grilled mahi mahi recipe that was topped with a rhubarb compote and balsamic marinated strawberries. It turned out great – try it!
For this recipe, I found quite a few variations online from other bloggers. Most of them had green onions or leeks incorporated into the recipe, but I did not feel that was necessary with the strong flavors of the arugula and goat cheese. In my opinion everything tastes good with goat cheese. And bacon. 🙂
Strawberry Goat Cheese Quesadillas, makes 4
Inspired by Sprouted Kitchen & From the Little Yellow Kitchen
¾ cup sliced ripe strawberries
1 ½ cup arugula
2 tablespoons basil
6 oz goat cheese
8 whole wheat tortillas
4 slices bacon
Balsamic vinegar for drizzling, optional
Cook bacon until desired crispness is achieved on a paper towel-lined plate in the microwave. Cool, then chop into pieces. Spread goat cheese onto 2 tortillas. Top with strawberries, arugula, basil and bacon pieces. Cook in pan or skillet for 2-3 minutes per side, or until crisp. Drizzle with balsamic (if desired), cut and serve.
