Chili Pecan Crusted Goat Cheese with Peach Salsa

Chili Pecan Crusted Goat Cheese with Peach Salsa

Chili Pecan Crusted Goat Cheese with Peach Salsa

By Vanessa Maltin,
NFCA Director of Programming & Communications


Step 1: Peach Salsa

  • 2 Semi-Ripe Yellow Peaches
  • 1 Red Onion, diced
  • 2 Tomatoes, diced
  • 1 bunch Cilantro, finely chopped
  • 1 Serrano Chili, finely diced and seeds removed
  • 2 tablespoons Lime Juice
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Garlic Powder

In a mixing bowl, gently stir all ingredients together. Chill while you prepare the rest of the food items.

Step 2: Spinach Salad

  • 1 tablespoon Garlic, minced
  • 1 tablespoon Olive Oil
  • 2 tablespoons Lime Juice
  • 2 tablespoons Orange Juice
  • 2 tablespoons Lemon Juice
  • 2 teaspoons Sugar
  • Pinch Salt
  • Pinch Pepper
  • 1 package fresh Spinach

In a mixing bowl, whisk together all ingredients except for spinach to make dressing. Pour dressing over spinach and toss. Set aside.

Step 3: Goat Cheese

  • 1/2 cup Oil for frying
  • 1 cup Pecans, crushed into a powder
  • 1 tablespoon Chili Powder
  • 1 Egg
  • 1 package Goat Cheese

Heat oil in a large frying pan.

Pour pecans into a ziplock bag and using a mallet, crush pecans into a chunky powder. Add chili powder to ziplock and toss until completely mixed in. In a small bowl beat egg.

Slice goat cheese into 3-inch diameter circles or squares. Dip goat cheese into egg and then coat it with pecan and chili mixture.

Place coated goat cheese into heated oil and fry for no more than 1 minute on each side, just long enough to brown pecans.

Plating & Serving:
On a plate, put a heaping pile of spinach. Top the spinach with a 1-cup portion of peach salsa. Lay slices of chili pecan crusted goat cheese on top of salsa. Enjoy!

To learn how to make this recipe on a budget, visit the new Gluten-Free on a Budget blog.

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