“Do, you really need all these cookbooks, Juli?” (my husband)
“Well, …yes, I do.” (me)
“Well, can you try to get rid of a few, at least?” (husband)
“Oh… I don’t know…” (me)
And so went the conversation with my husband a few days ago. You see, we are putting our home on the market, and he would love for me to “de-clutter” my cookbook collection. The problem is, I don’t think of my cookbooks as clutter! They have a very important place in my home and my heart. And when I did start combing through some of my older books, I was struck by how many wonderful recipes were there, just waiting like old friends, hoping to be invited over for dinner again. Those books were chock full of sweet memories of parties and events; the whole process filled me with nostalgia and made me realize that my cookbooks weren’t going anywhere, except to my new home to create more new memories! Bring on the boxes!
So, by now you may have guessed that today’s recipe comes from one of those older cookbooks that I could not bring myself to weed out. I re-discovered it in, “The Girls Who Dish! Seconds Anyone?” by Karen Barnaby, Margaret Chisholm, Glenys Morgan. I have made this recipe many times over the years for various festivities and it has always been inhaled in seconds! Creamy goat cheese and Monterrey Jack are brightened by juicy, sweet, grilled pears. Garnished with (or smothered in) Cilantro Cream, this recipe elevates the humble quesadilla to lofty heights. I really wanted to make some pickled red onions as a second garnish, but ran out of time. I bet the combination would be mind-blowing.
I am bringing a massive platter of my quesadillas over to Angie’s Fiesta Friday! If you want to sample them and many more delicacies, come join us over at Angie’s amazing site – “The Novice Gardener“. Friday’s will never be the same, I promise!
2 pears, peeled
1 tablespoon olive oil
salt and pepper to taste
10 ounces soft goat cheese, crumbled
5 ounces Monterey Jack cheese, grated
2 green onions, sliced
6 10 – inch soft flour tortillas
1 recipe Cilantro Crema
Cut the pears in half and remove the core with a melon baller. Cut into 1/3 inch thick slices. Toss with olive oil and a little salt and pepper. Grill or sauté for 1 minute on each side.
Chop the pears into ½ inch pieces. Combine the pear, cheeses and green onion in a bowl and mix well. Divide the mixture into 6 portions and spread 1 portion onto half of each tortilla. Fold the tortilla in half.
Heat a non-stick pan over medium heat. Cook each tortilla for 1 – 2 minutes per side, or until the cheese melts and the tortilla turns golden.
Cut each tortilla into 4 pieces and serve with Cilantro Crema or your favourite fruit salsa.
½ cup Greek yogurt
½ cup mayonnaise
½ teaspoon sugar
¼ teaspoon salt
1 teaspoon ground cumin
½ cup finely chopped cilantro
1 teaspoon freshly squeezed lime juice
Whisk all of the ingredients together in a small bowl. Chill until ready to serve.