Spinach, Sundried tomato, mushroom & goat cheese Quesadilla
Who doesn’t love Quesadilla’s?
I LOVE the creaminess of goat cheese but if you are not a fan you can use softened cream cheese or just omit and use mozzarella instead.
You can stuff quesadillas with just about anything. Quesadillas make a great appetizer or light dinner. Totally versatile and can be TaylorMade for meat eaters to vegetarians. I’ve never been a fan of vegan cheese but that works for some people.
Want to see what’s inside?
This is my plate.. I also made BBQ Pulled Pork & Cheddar Quesadillas for the kids. But they inhaled them before I could photograph the yumminess… 6 hungry kids against 1 mom – I caved in, they won.
Quesadillas are not just “mexican food”… you can sandwich any flavor between these crispy tortilla shells for a wonderful dish. Get creative.
Ingredients
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 9 ounces baby spinach
- 4 oz semisoft goat cheese
- 1/4 cup sundried tomatoes, chopped
- 2 cups mozzarella cheese
- 8 flour tortillas
Instructions
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms cook, stirring occasionally, until golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat.
- Spread a quarter of the goat cheese on each tortilla and top with mushrooms, spinach and tomato & mozzarella cheese. Lay another tortilla on top, press lightly. Heat the skillet and place the quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.
Here are some other versions we have made:
Buffalo Chicken Quesadilla – Caprese Quesadilla – Mediterranean Quesadilla – Chicken curry quesadilla – BBQ Pulled Pork & Cheddar Quesadilla – Brie & Cranberry Pesto Quesadilla – Steak & Cheese Quesadilla – Lobster Quesadilla
Got Leftovers? Stuff them in a Quesadilla – add cheese = Brand new meal!!!
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