I used the chèvre from goat's milk for this quick and easy recipe.


  • 3 garlic cloves, unpeeled

  • 1 jalapeño chilli

  • 4 baby roma (plum), grape or cherry tomatoes, halved if large

  • 1/2 teaspoon cumin seeds

  • Salt and freshly ground black pepper

  • 1 tablespoon extra-virgin olive oil

  • 45g (about 4 slices) prosciutto

  • 2 large flour tortillas

  • 100g goat's cheese

  • 30g (3/4 cup) rocket (arugula)


  • 1.

    Place a non-stick frying pan, large enough for one tortilla to lie flat, over medium–high heat. Add the garlic and jalapeño and cook, turning frequently, until softened and blistered. When nearly soft, add the baby roma tomatoes and cook for 2–4 minutes or until softened and blistered. Add the cumin seeds for the last minute until aromatic. Remove from the heat and allow to cool.

  • 2.

    Peel the garlic cloves and peel and halve the jalapeño. Place the garlic, jalapeño, tomatoes and cumin seeds, and salt and pepper to taste, into a mortar and pestle and pound until smooth.

  • 3.

    Heat 1/2 tablespoon oil in the pan over medium–high heat. Add the prosciutto and cook until crisp, turning if necessary. Remove to a plate.

  • 4.

    Brush one flour tortilla with the oil from the pan (or extra oil). Place the tortilla, oil side down, into the clean pan. Taking care not to fill the ingredients right to the edge, spoon or sprinkle and spread over the tomato and jalapeño paste then top with slices of crisp prosciutto. Crumble over the goat’s cheese, sprinkle on the rocket leaves and season to taste.

  • 5.

    Cover with the second tortilla, pressing to seal. Brush the top of the tortilla with the remaining oil and place over medium–high heat. Cook for 2–3 minutes, pressing down occasionally. Turn carefully and cook for a further 2 minutes, until the cheese is slightly melted and the tortilla is crisp. Cut into eight wedges and serve immediately.

  • Lyndey’s note:

  • 1.

    To flip the quesadilla more easily, cover the top with a dinner plate and turn out the tortilla, then slide back into the pan.

  • Wine pairing:

  • 1.

    Goat’s cheese is a classic match for sauvignon blanc, with fruity flavours that can handle the heat of the chilli, too.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 147kj
  • Fat Total 8g
  • Saturated Fat 3g
  • Protein 7g
  • Carbohydrate 11g
  • Sugar 1g
  • Sodium 432mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings