Goat Mafia's Gooey 'Chivadilla' (Goat Cheese Quesadilla)

Yellow tortillas filled with gooey pale yellow cheese and bright purple beets. The quesadillas are cut in triangles and lay atop one another. Drizzed over is a white crema sauce and green garnish. — Goat Mafia's 'chivadilla,' or goat cheese quesadilla. | Courtesy of Juan Garcia

Juan Garcia of Goat Mafia, an L.A. birrieria dedicated to preserving Jalisco-style birria, shares a quick and comforting recipe for 'chivadilla,' a beloved and rotating item on their menu.

February 8, 2022

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Goat Mafia's Goat Cheese Quesadillas

Ingredients

2 large beets
4 ounces fresh goat cheese (local, if possible), room temperature
8 top-quality corn tortillas (preferably homemade)
1/2 cups pepitas
jocoque or crema Mexicana
agave syrup
small bunch of dill

Directions

Preheat the oven to 450°F.
Wrap beets individually in foil and place directly on rack in oven center. Roast for 30-45 minutes or until you can pierce beets easily with a fork. Allow to cool. Peel beets and cut into small dice.
Using an electric stand or hand-held mixer, whip goat cheese until fluffy.
In a food processor, pulse pepitas until they are broken into pieces, being careful not to turn into powder.
In a dry skillet or on a griddle, warm tortillas and set aside, covered with a kitchen towel. Spread one warm tortilla with a thick layer of goat cheese, top with a layer of diced beets and salt lightly. Place a second tortilla on top. Repeat with remaining tortillas.
Heat a comal (Mexican griddle) or heavy skillet (preferably cast iron) over medium-high heat and heat filled tortillas on both sides until hot and the cheese has just begun to ooze. Cut tortilla in half and place on a serving plate. Drizzle with jocoque or crema and agave syrup, sprinkle with pepitas and garnish with sprigs of dill.