Tuesday, June 7, 2011
Bite with Belkys: Spinach & Goat Cheese Quesadilla from Rocco's Tacos
Sometimes you may just be in the mood for a particular food, and tonight, we're craving Mexican. So we found a spot that knows how to party until late night, and the chef there is showing us how to make quesadillas.
The Chef: Adam Dombrowsky
The Restaurant: Rocco's Tacos and Tequila Bar
The Dish: Spinach & Goat Cheese Quesadilla
4 6 inch flour tortillas
1 tsp of extra virgin olive oil
1 tsp of minced garlic
1 lb. of fresh baby spinach
1 tsp of salt
1/2 cup of goat cheese
1/2 cup of chihuahua cheese (may substitute with mozzarella or montery jack)
2 Tbs of green chiles (diced, canned)
Optional Sides: Shredded lettuce, sour cream, pico de gallo and guacamole
Method of Preparation:
-Begin by sautéing minced garlic and spinach with a little olive oil. Then, season with salt and add rocco spice. The restaurant sells their homemade rocco spice.
-Next, assemble the quesadilla. Over a flour tortilla, add goat cheese, chihuahua cheese, green chiles, the cooked spinach and top it with another tortilla. Pour a dab of olive oil on a flat top griddle or pan and grill the quesadilla.
At the restaurant, they serve the quesadillas with shredded lettuce, sour cream, pico de gallo and guacamole. Make sure to cut the quesadilla into four pieces.
Serving Suggestion: Blood Orange Margarita
Take a printed copy of the recipe to the restaurant and receive a complimentary Corazon Blanco margarita or shot. (valid at all three locations until July 7, 2011)
FOR MORE INFORMATION:
Rocco's Tacos & Tequila Bar
1313 East Las Olas Boulevard
Fort Lauderdale, FL 33301-2333