I am always fascinated by my changing taste. There are so many foods I love now but as a child, I wouldn’t have touched with a ten foot pole. Looking back, I was an extremely picky eater. Then again, I was also a fast food junky at an early age.
I was particularly fussy when it came to cheese. Mozzarella cheddar, both highly processed single servings. Anything else seemed too far fetched. I think the day I realized parmesan came in giant wheels and not plastic bottles was a game changer.
I have a very vivid memory when my family and I were at a local Mexican restaurant. For one reason or another, I had left my comfort zone of chicken strips and fries (believe it or not, there was a day when I wouldn’t eat Mexican), and I had ordered tacos. The tacos arrived with this white cheese on top and I began to question my order, wondering if it was too late to turn back.
My father took one look at my tacos and managed to aid my paranoia with one sentence, “you know that cheese it actually goat cheese, right?”
I freaked out, even with my mom trying to reassure me that the cheese on my tacos was in fact shredded mozzarella (which it was, my dad liked to tease me). To my younger self, the thought of anything goat cheese related sent me running to the hills. For years after that experience I questioned every cheese on my plate. I wasn’t going to be fooled again.
Fast forward to now and you will find me adding goat cheese to almost everything. I find that goat cheese pairs well with a lot of the dishes I make and I often have to stop myself because I forget not everyone loves it like I do.
If you are still on the fence about goat cheese, try subbing in some queso fresco. Oh, and while you are at it, make your own tortillas!
- 2 cups ¼” cubed butternut squash
- 1 medium red onion
- 1 tablespoon olive oil
- 1-2 teaspoon crushed dried chipotle peppers
- ¼ teaspoon salt
- ½ cup black beans, rinsed and drained if using canned
- Juice from half a lime
- 1 tablespoon honey
- 1 tablespoon olive oil
- 4 corn tortillas
- 2-3 ounces goat cheese
- Preheat oven to 425˚.
- Roughly dice onion and toss with cubed butternut squash. Combine olive oil, 1 teaspoon crushed chipotle peppers, and salt. Add to butternut squash and toss again to coat. Roast for 20-25 minutes or until squash is tender and beginning to brown.
- In a bowl, combine black beans, lime juice, honey, and olive oil. Once squash is done, add to black beans and stir. Spoon squash and black bean mixture on to corn tortillas and sprinkle with goat cheese.
- Place tortillas in the oven and let bake until the goat cheese is browning and the tortillas is crisp, 10-15 minutes.