Looking for a fancy-looking bite-sized appetizer that’s simple and easy to make? These Balsamic Onion and Goat Cheese Puff Pastry Bites are just that. The crispy golden-brown puff pastry harbors a creamy and flavorful filling of goat cheese, crunchy toasted pecans, and dried cranberries that complement the balsamic with some sweetness. These vegetarian appetizers are perfect for every holiday occasion.
I argue that holiday appetizers are almost as important as the main dish. Well, at least these delicious Balsamic Onion and Goat Cheese Puff Pastry Bites are! These cute vegetarian pastries are flavorful and can be enjoyed in just one bite. Everyone will love this easy, delicious recipe.
Why You’ll Love These Puff Pasty Bites
They’re the perfect one-bite appetizer – These puff pastry bites are made using a mini muffin tin, so they’re the perfect size to pop into your mouth. You can make them using a regular-sized muffin tin, but I love how cute these tiny ones are.
They’re impressive looking – Maybe it’s just me, but I feel like when puff pastry or phyllo dough is involved in a recipe, it must be fancy. In reality, they’re actually really easy to make, so don’t shy away from them.
They’re great for the holidays – Between Thanksgiving, Christmas, and New Year’s, many holidays are coming up that call for parties. The cozy flavors in these puff pastry bites go perfectly with any other savory holiday dish.
Puff Pastry Bite Recipe Tips
Don’t skip rolling out the puff pastry dough. If it’s too thick, it will puff up pretty high and push the filling out.
Use roasted and salted pecans (instead of raw) to add extra flavor.
Top the finished puffs with a drizzle of balsamic glaze and fresh parsley. It adds flavor and makes them look nice!
Puff Pastry – I used one sheet of Pepperidge Farm puff pastry, which is a popular brand that you should be able to find at most grocery stores. This brand of puff pastry is vegan and kosher. Trader Joe’s sells a nice puff pastry made with real butter.
Onion – I used red onion because it becomes sweet once cooked down, and I like its deep purple color. Any kind of onion, even a shallot, works.
Balsamic – I add balsamic vinegar to the onions while cooking and then some balsamic glaze to the finished puffs.
Goat Cheese – I used a small log of plain goat cheese that I crumbled up. You can use flavored goat cheese if you like and can substitute brie or crumbled feta if you can’t find goat cheese.
Dried Cranberries – Dried cranberries have a lovely chewy texture and sweet taste. They go well with walnuts and goat cheese, making these pastry puffs extra festive.
Pecans – I like to use roasted and salted pecans for this recipe. However, any kind of nut can be used. Walnuts are a great option.
Fresh Herbs – I added fresh parsley, thyme, and rosemary to the filling and sprinkled extra parsley on as garnish. If using dried herbs, halve the amount.
How To Make Easy Goat Cheese Puff Pastry Bites
Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add 1 Tablespoon olive oil and the sliced onions. Season with a pinch of salt and cook onions until softened and starting to brown, 10-12 minutes. Give the onions a stir every minute or so.
Next, add the balsamic vinegar and a pinch of black pepper. Stir the onions well and cook for another 2-3 minutes, until the vinegar has cooked out. Place cooked onions in a medium-sized mixing bowl and allow to cool for a few minutes.
Once the onions have cooled, add the crumbled goat cheese, walnuts, dried cranberries, parsley, thyme, and rosemary. Mix everything together until the ingredients are evenly distributed. Set the mixture aside until ready to use.
Spray a mini muffin tin lightly with cooking spray and set aside. Unfold one sheet of puff pastry and place it on a lightly floured surface. Use a rolling pin to roll the puff pastry into a rectangle. I like to use a little circle cookie cutter to cut out 24 circles, but you can also use a knife and cut the pastry sheet into 24 little squares.
Use your fingers to carefully stretch out each circle (or square) of pastry to make it a bit thinner and larger, and then place it in the bottom of each muffin space. Repeat until all spots have been filled. The dough doesn’t have to reach the top of the tin, just about 3/4 the way up.
Next, add a heaping teaspoon of the goat cheese filling into each little puff pastry cup. If you have any left over, you can use it to top off any cups that appear less full. Use the back of the spoon to push the filling down a bit. Bake pastry bites until the top starts to brown and the puff pastry is cooked through and lightly browned on the bottom, about 25-30 minutes. Allow puff pastry bites to cool for a few minutes before enjoying.
Recipe Frequently Asked Questions
Make this recipe vegan by substituting vegan goat or feta cheese. Surprisingly, Pepperidge Farm puff pastry is already vegan! (Trader Joe’s puff pastry is made with real butter.)
Make this recipe gluten-free by using a gluten-free puff pastry or something similar, like gluten-free pie dough.
Can these puff pastry bites be made ahead of time? They’re best when eaten warm or at room temperature, but they can be made ahead of time and popped back in the oven for a few minutes just before serving.
How many bites does this recipe make? This recipe makes 24 puff pastry bites but can be doubled if needed.
How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last for 4-5 days. They can be eaten cold or reheated in the microwave or oven if desired.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking for a fancy looking bite sized appetizer that is actually really simple and easy to make? These Balsamic Onion and Goat Cheese Puff Pastry Bites are just that! The puff pastry becomes golden brown and crispy on the outside and the filling is creamy and packed with flavor. Toasted pecans add a nice crunch and the dried cranberries add sweetness that compliments the balsamic. These vegetarian appetizers are perfect for all your needs this holiday season.
Ingredients
1 sheet puff pastry, thawed*
1 medium sized red onion, thinly sliced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
5 oz crumbled goat cheese
1/2 cup chopped pecans (I like to use roasted and salted pecans)
1/2 cup dried cranberries
1 tablespoon chopped fresh parsley, plus more for garnish
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Salt and black pepper
Cooking spray
Balsamic glaze for garnish, if desired
Instructions
Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add 1 tablespoon olive oil and the sliced onions. Season with a pinch of salt and cook onions until softened and starting to brown, 10-12 minutes. Give the onions a stir every minute or so.
Next, add in the balsamic vinegar and a pinch of black pepper. Stir onions well and cook for another 2-3 minutes, until the vinegar has cooked out. Place cooked onions in a medium sized mixing bowl and allow to cool for a few minutes.
Once onions have cooled, add in the crumbled goat cheese, walnuts, dried cranberries, parsley, thyme and rosemary. Mix everything together until you have a good even distribution of the ingredients. Set mixture aside until ready to use.
Spray a mini muffin tin lightly with cooking spray and set aside. Unfold one sheet of puff pastry and place it on a lightly floured surface. Use a rolling pin to roll puff pastry into a rectangle. I like to use a little circle cookie cutter to cut out 24 circles, but you can also just use a knife and cut the pastry sheet into 24 little squares.
Use your fingers to carefully stretch out each circle (or square) of pastry, just to make it a little bit thinner and larger and then place in the bottom of each muffin space. Repeat until all spots have been filled. The dough doesn’t have to reach the top of the tin, just about 3/4 the way up is good.
Next, add a heaping teaspoon of the goat cheese filling into each little puff pastry cup. If you have any leftover, you can use it to top off any that may have less filling. Use the back of the spoon to push the filling down a little bit. Bake puff pastry bites until the top is starting to brown and the puff pastry is cooked through and lightly browned on the bottom, about 25-30 minutes. Allow puff pastry bites to cool for a few minutes before enjoying. Garnish with balsamic glaze and chopped parsley, if desired.
Notes
*This recipe makes 24 bites with just one sheet of puff pastry. You can easily double the filling and use both pieces of the puff pastry that come in the package though.
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 15 mins
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