Spicy Quesadillas

Cajeta is a milk-caramel spread made with either cow's or goat's milk. At Beekman we make our own from our farm fresh goat's milk. The combo of sweet caramel, salty feta cheese and spicy habanero with the pop of corn kernels is a winner.
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
Share This Recipe


4 ounces feta cheese, crumbled (about 1 cup)

2 1/2 tablespoons cajeta

6 to 8 drops habanero sauce

3/4 cup fresh corn kernels (from 1 cob or thawed frozen)

1/4 cup finely chopped red onions

2 tablespoons fresh chopped cilantro

Four 6 1/2-inch flour tortillas

2 tablespoons extra-virgin olive oil


  1. Preheat the oven to 350 degrees F. 
  2. Stir together the feta, cajeta and habanero sauce in a medium bowl until well combined. Stir in the corn, onions and cilantro. 
  3. Spread 1/3 cup of the mixture on half of a tortilla, leaving a 1/2-inch border on the side with the filling. Brush the border with water, fold the other half over and press tightly to seal. Repeat with remaining tortillas. 
  4. Heat the oil over medium heat in a large skillet. Working with 2 folded tortillas at a time, cook until golden brown, about 30 seconds per side. Transfer to a baking sheet. Bake until piping hot, about 5 minutes. 
  5. To serve, cut each in thirds, or quarters if you prefer. 
  6. Makes: 4 to 6 servings