This easy vegetarian gorgonzola recipe is not only ready in 15 minutes, it is also the tastiest thing ever. You can use the filling from this gorgonzola quesadilla on toast or in a grilled cheese sandwich for a tasty Mediterranean recipe. This is an absolutely delicious blue cheese quesadilla recipe and I think you should try it. It’s also kinda healthy.
What Is Gorgonzola?
Gorgonzola is a type of Italian blue cheese that you can use in different Italian recipes. For example on pizza, melted in risotto, with chicken or to make a creamy gorgonzola sauce for pasta. It can be firm and crumbly or soft and it almost always is quite salty. Something to keep in mind here – no need to add salt!
How To Make Gorgonzola Quesadilla
To make this gorgonzola quesadilla you need to first chop some fresh ingredients. I chopped a slice of tomato, some fresh parsley and arugula. Basil will also work. I even added some green olives that I had soaked in water to reduce the salt content. Do not add olives if they’re very salty! It will overload the quesadilla with salt and you will probably not feel great after.
For the filling, I also minced some garlic, because I love garlic. In my opinion, it works well with the blue cheese, but I know many people might argue it’s not true. For me, I like it – use your best judgment when adding the garlic here.
Once you have all the fresh ingredients, mix them with the gorgonzola in a bowl or pulse them a few times in your food processor. You should get a chunky mixture.
Spread half of that mixture on half of a tortilla and the other half on another tortilla. Add mozzarella cheese if you want your quesadilla to be a bit cheesier.
Then toast in a pan with some olive oil. Flip carefully once the cheese has started to melt and the tortilla has turned golden-brown. Toast until golden brown on the other side as well. Take out of the pan, slice and enjoy like this or with some fresh tomatoes!
Turn It Into A Toast Or Grilled Cheese Sandwich
Once you’ve eaten this for 3-4 consecutive days you might need a change. Then, turn this quesadilla into a toast or a grilled cheese sandwich.
For the toast: Spread the gorgonzola filling on a toast and top with some mozzarella cheese. Bake in the oven until the mozzarella cheese has melted.
For the grilled cheese sandwich: Spread the gorgonzola filling on a toast, add mozzarella cheese, maybe a thin slice of tomato and top with another slice of bread. Then toast this in a pan with some olive oil on both sides and enjoy!
- 1/3 cup (60g) gorgonzola cheese, in large cubes
- 1/2 cup greens
- 1 slice of tomato, chopped
- 1 garlic clove
- 2 Tortillas
- 1/3 cup mozzarella
- Wash and chop your greens - here I used arugula and parsley. Other greens that will go well are kale, spinach and basil. Chop one slice of a large tomato and mince one garlic clove.
- Add the gorgonzola, chopped greens, tomato and garlic to a small bowl and mix them together by pressing the blue cheese with a fork. You can also use a food processor to make this filling.
- Spread 1/2 the mixture on 1/2 tortilla, top with mozzarella cheese and fold in half. Repeat for the rest of the mixture.
- Toast in a pan with olive oil. Once the cheese has melted and the tortilla is golden brown - flip and repeat on the other side until golden brown.
- Transfer to a cutting board and slice in pieces.
- Serve immediately with some fresh tomatoes and basil or a fresh healthy salad.
You can see in the pictures that I had added olives to the filling, but I don't recommend using olives if you haven't soaked them in water over time to reduce the sodium content. Otherwise, this quesadilla will only taste like salt.
You can also use this filling on a toast or in a grilled cheese sandwich - Follow the instructions in the article.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 313Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 31mgSodium 613mgCarbohydrates 32gFiber 4gSugar 1gProtein 15g