Goat cheese always makes me think of ‘cuisine.’ Like when I’m at a trendy restaurant, one of the salads is bound to be made up of frisee, beets and a baked goat cheese tart on top, or some variation thereof. And I’m always going to order it. Because I love cheese. Any kind of cheese, any way I can get it. It’s my favorite food. And I have to giggle as my little Pea steals the pieces of Gorgonzola out of her father’s salad at dinnertime. He’s not a Stilton kind of a guy. It’s more like shredded cheddar. From a bag. Pea definitely got my taste preference for what my husband snidely refers to as “the feet cheeses.” Meaning stinky…

I found a recipe for Black Bean & Goat Cheese Quesadillas, and quickly added it to our menu plan for the week. My husband was out of town, so I figured it was as good a time as any to use up the last of the goat cheese, which he just won’t eat. It’s from “Cooking Light,” which is one of the many food-related magazines we have subscriptions to. I’ve been reading it for years, and have had a lot of success with their recipes. Although I generally flip right to the back of the issue I’m reading first. It’s where the quick weeknight dinners are located. And although this recipe was found on the Internet, I have a feeling it came from the back section of an old issue. Most of the ingredients you’ll probably have on hand. And I’ve found that I can get my girls to eat almost anything if it’s in a quesadilla.

In fact, we’re having them again tonight. Since my husband is out-of-town…