Goat Cheese Breakfast Quesasdillas with Guest Author Korina Moss + Giveaway

 

MOLLY MacRAE here welcoming guest Korina Moss, author of the Cheese Shop Mysteries, to the kitchen. Take it away, Korina! 

KORINA: Confession - I’m not much of a cook. However, I do love cheese, so most of my Cheese Shop Mystery recipes included in my books are cheese-filled and fairly simple. This Goat Cheese Breakfast Quesadilla can also be whipped up for a snack. I love it because it’s easy to make with only 4 ingredients, it has a creamy and crunchy texture, it has a tangy and sweet flavor, and can be switched up for an entirely new experience every time. When Willa makes this recipe for a quick sweet and savory breakfast, she uses cranberry walnut goat cheese. You can use plain with a drizzle of honey or any flavored goat cheese you’d like. The apples give this snack a crunchy bite even without the nuts in it. This time, I changed it up and used blueberry vanilla goat cheese. YUM! The recipe serves one, but you’ll have the other half of the apple and more goat cheese leftover, so just make two, because you’re sure to want more! Here’s the recipe, a variation of which can be found in the back of my third Cheese Shop Mystery, CURDS OF PREY.

 

GOAT CHEESE BREAKFAST QUESADILLA

 Start to Finish Time: Appr 10 minutes

Serves: 1

 Ingredients:

2 small flour tortillas (or one large)

½ sweet, crispy apple (like Fuji)

2 ounces fresh goat cheese (plain or flavored)

1 tablespoon honey, optional (suggested if using plain goat cheese)

Butter for skillet

Instructions:

Thinly slice apple.

Spread thin layer of goat cheese on one side of tortilla(s). Or spread however much you want – go for it!

Top with apple slices.

Close tortillas like a sandwich (fold a large tortilla in half) so cheese and apples are inside.

Add a pat of butter to a skillet and turn it on medium-low until butter melts and covers the bottom.

Place quesadilla in the buttered, heated skillet and cook on each side for 2–3 minutes, until tortilla is browned.

Carefully cut tortilla and enjoy!

 

Readers: Which do you prefer for breakfast – sweet or savory (or a bit of both)?

 

GIVEAWAY: One lucky commenter (U.S. residents only; please include how to reach you) will receive their choice of a signed copy of either CURDS OF PREY or the upcoming CASE OF THE BLEUS, which releases on Sept 26^th and is available for preorder. Kirkus Reviews says: “Plenty of cheese lore enriches a mystery that’s puzzling in more ways than one.”

What in the bleu blazes is happening in Yarrow Glen now?

Cheesemongers from across the Northwest have come to the Sonoma Valley for the Northwest Cheese Invitational. As owner of the local cheese shop, Curds & Whey, Willa Bauer loves it. The event showcases custom cheese creations, and it’s the perfect time to gather with old colleagues to honor her former boss, the late and grate cheese legend, Max Dumas. He was famous for journeying into the wild bleu yonder to where he aged his award-winning custom Church Bleu. Only Max knew the recipe and location to his beloved cheese, and many are eager to have these revealed at his will reading.

But instead of naming someone to inherit his cheese and its secrets, Max stuns everyone with one cryptic clue. When a fellow cheesemonger dies under mysterious circumstances––the woman they all thought would get the secrets to Max's prized possession––everyone falls under suspicion. Willa adores Church Bleu as much as the next cheese connoisseur, but it’s not to die for. Is a killer trying to get away with murder...and the cheese?

 

KORINA MOSS is the author of the Cheese Shop Mystery series (St. Martin’s Press) set in the Sonoma Valley, including the Agatha Award winner for Best First Novel, CHEDDAR OFF DEAD. Her books have been featured in PARADE Magazine, Woman’s World, AARP, and Fresh Fiction. All books include recipes, fun facts about cheese, and of course, a murder for Sonoma Valley cheesemonger Willa and her cheese shop friends to solve. You can learn more about her cozy mystery series on her website korinamossauthor.com and subscribe to be a part of #teamcheese to receive her free monthly newsletter. You can also follow her on Facebook and Instagram.