Save The first time I encountered chili jam was at a farmers market where an elderly woman was handing out tiny tastes on crackers. That sweet heat hit me differently than anything I'd tried before, and I bought three jars on impulse. Later that afternoon, staring at a nearly empty fridge and some leftover goat cheese, the idea struck me. The quesadilla that came out of that hungry moment has become my go-to when I want something that feels fancy but takes practically no effort.
I made these for my sister last winter when she was feeling under the weather and needed comfort food with a kick. She took one bite and actually stopped talking mid sentence which never happens. Now whenever she visits she gives me that look that means are we having those quesadillas again.
Ingredients
- Soft goat cheese: The tanginess cuts through the sweet jam beautifully and it melts into creamy pockets rather than disappearing completely
- Chili jam: This is the star so find one you really love or make your own if you're feeling ambitious
- Large flour tortillas: The 25cm size is perfect here, big enough to fold everything in but not so huge that they fall apart
- Baby spinach: Totally optional but adds a nice fresh element and makes you feel slightly better about eating cheese for dinner
- Spring onions: Their mild bite works perfectly here without overpowering the delicate balance of flavors
- Olive oil: Just a teaspoon helps achieve that golden crispy exterior we're all after
Instructions
- Layer your base:
- Lay one tortilla flat and spread that chili jam right to the edges but leave yourself a small border so things dont ooze out disastrously.
- Add the good stuff:
- Scatter your crumbled goat cheese evenly over the jam then tuck in any spinach or spring onions you're using with a light grind of pepper.
- Seal the deal:
- Top everything with the second tortilla and press down gently like you're tucking someone into bed.
- Get it hot:
- Warm that teaspoon of oil in your skillet over medium heat until it shimmers slightly.
- The first flip:
- Carefully slide in your quesadilla and let it go for about 3 to 4 minutes until you can see golden patches creeping up the sides.
- The golden moment:
- Flip with confidence and give the other side the same treatment until everything is melty and gorgeous.
- The waiting game:
- Let it rest for a full minute before slicing or you'll lose all that glorious cheese to the cutting board.
Save These have become my emergency dinner for so many unexpected situations. Late night cravings impromptu guests that Tuesday when motivation hit zero. Something about the combination feels so much more intentional than its minimal effort deserves.
Getting The Perfect Crisp
I used to rush the heat and end up with pale floppy tortillas that were honestly sad. Letting the pan come to temperature properly and resisting the urge to poke or press too much makes all the difference. That golden crunch against the soft filling is what transforms this from quick food into something genuinely satisfying.
Jam Selection Matters
Not all chili jams are created equal and I learned this the hard way with some overly sweet versions that tasted more like dessert. Look for ones where you can actually see chili flakes or bits of pepper and the heat should linger nicely after the sweetness fades. My favorite brand has tiny seeds throughout that add this incredible texture.
Make It Your Own
Once you've got the basic method down this becomes a template for whatever needs using up. I've done versions with caramelized onions that were absolutely restaurant worthy and another time with leftover roasted squash that worked surprisingly well. The sweet creamy spicy combo is incredibly forgiving.
- Try switching goat cheese for brie when you want something more luxurious
- Sliced pears add this lovely fresh sweetness that plays beautifully with the chili
- A handful of fresh cilantro right before serving brightens everything up
Save Hope this becomes your new what should I make standby too.
Recipe FAQs
- → What makes chili jam and goat cheese work well together?
The tangy, creamy goat cheese balances perfectly with the sweet-spicy chili jam. The cool cheese tempers the jam's heat while complementing its fruitiness.
- → Can I make these ahead of time?
Assemble and cook them just before serving for best crispiness. You can prepare ingredients ahead—crumble cheese, slice onions, and measure jam.
- → What other cheeses pair with chili jam?
Cream cheese, brie, cheddar, or Monterey Jack all work beautifully. Each brings different creaminess and flavor depth.
- → How do I get the crispiest tortilla?
Use medium heat, don't overcrowd the pan, and cook until golden before flipping. Pressing gently helps contact with the pan surface.
- → What should I serve with these quesadillas?
Pair with sour cream, guacamole, or a fresh salad. They also complement crisp white wine or light beer perfectly.
- → Can I use corn tortillas instead?
Corn tortillas work but are smaller. You'll need more to equal two large flour tortillas and should adjust cooking time as they crisp faster.