Before you gasp at the thought of strawberries and leeks nestled between a tortilla, let Matthew explain. Really, it makes complete sense. And when you add some melty cheese, well, then it just becomes pure fact. Quesadillas have just improved dramatically! -Maggie
I sometimes forget how a few simple ingredients can come together to make a dish that truly stands out. This is one of those recipes, and I would like to thank Sara Forte for bringing this to my attention in her cookbook of delights, The Sprouted Kitchen – a tastier take on whole foods.
I try and utilize fresh ingredients which haven’t traveled too far as often as I can. This recipe called for fresh strawberries, and there are plenty of berries around this time of year. Another main component of this unusual (amazing!) take on a quesadilla is goat cheese, which is another locally produced item that is fairly easy to find. Pair those with leeks, mozzarella and brown rice tortillas, and you’ve got the makings of a memorable treat.
Leeks and strawberries and goat cheese? Yes, they do work together. Each of these ingredients has its own distinct flavor characteristic which manage to meld together in such a way that you are left wondering why you haven’t ever put these together all at once before. (It may also lead to run-on sentences.) I’ve had similar flavor combinations in the past and called on those examples to tell myself that this would be amazing. It was, and much more than I was hoping for. Are you feeling reassured yet?
If you take a moment to look through The Sprouted Kitchen recipe book, you will find yourself making a list of all the meals and treats you’ll want to try. It is likely that you will be rearranging the order in which you’ll want to try them, with each turn of the page resulting in a recipe that wants to be first on your list.
Strawberry and Leek Quesadillas
- 1 leek
- 2 teaspoons coconut oil or extra-virgin olive oil
- see salt and freshly ground pepper
- 2 brown rice tortillas
- 1/3 cup fresh goat cheese
- 1/3 cup shredded mozzarella
- 1/2 cup thinly sliced strawberries
- Chopped fresh cilantro, for garnish (optional)
- Slice leek into thin half circles (white part only). Sauté leeks with 1 teaspoon oil and a pinch of salt over medium heat in a sauté pan until softened and browned (about 10 minutes). Transfer leeks to a bowl and set aside.
- Heat 1/2 tsp oil over medium-high heat in medium sauté pan and place one tortilla in the pan. Sprinkle the goat cheese, mozzarella, leeks, strawberries and fresh ground pepper, then cover with the second tortilla. Cook until just browned on the bottom (about 2 minutes).
- Brush the top tortilla with 1/2 tsp oil, flip and cook another 2 minutes, or until lightly browned.
- Sprinkle quesadilla with cilantro if desired, slice and serve.
All photos taken and styled by Matthew.
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