Très Belle Chèvre
Goat Dairy & Fromagerie
We Were Featured as a Local Hero in Cooking Light Magazine ---August of 2006
We submitted a recipe to Cooking Light and it was included in the article, see below.
Cooking Light Magazine---August 2006
Wanda Barras created this layered, baked quesadilla to showcase Belle Ècorce's goat cheese. Serve with your favorite jarred salsa and a tossed green salad.
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
2 jalapeño peppers, sliced
1 (6-ounce) skinless, boneless chicken breast half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium onion, cut into 1/4-inch slices
Cooking spray
3 (8-inch) fat-free flour tortillas
6 tablespoons (3 ounces) crumbled soft goat cheese
1 tablespoon chopped fresh cilantro
4 teaspoons fat-free sour cream
Cilantro sprigs (optional)
Lime wedges (optional)
Combine first 5 ingredients in a blender or food processor; process until smooth. Place chicken in a zip-top plastic bag. Add broth mixture. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Preheat grill.
Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Place chicken and onion on grill rack coated with cooking spray. Grill onion 3 minutes on each side or until onions are browned. Grill chicken 6 minutes on each side or until done. Cool 5 minutes. Cut chicken into very thin slices.
Preheat oven to 400°.
Place 1 tortilla on a baking sheet coated with cooking spray. Sprinkle with 3 tablespoons cheese, half of chicken, half of onion, and 1 1/2 teaspoons cilantro. Top with 1 tortilla. Sprinkle with remaining 3 tablespoons cheese, chicken, onion, and 1 1/2 teaspoons cilantro. Top with remaining tortilla. Coat tortilla with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Let stand 5 minutes. Cut into 4 wedges. Top each serving with 1 teaspoon sour cream. Garnish with cilantro sprigs and serve with lime wedges, if desired.
Yield: 4 servings (serving size: 1 wedge)
NUTRITION PER SERVING
CALORIES 248(33% from fat); FAT 9.2g (sat 4.1g,mono 3.3g,poly 0.8g); PROTEIN 17.4g; CHOLESTEROL 37mg; CALCIUM 54mg; SODIUM 666mg; FIBER 2.4g; IRON 0.9mg; CARBOHYDRATE 22.9g
Wanda Barras
Cooking Light, AUGUST 2006
ARTICLE---Local Hero
