The quesadillas sound amazing!! Can you share the recipe?
Sure, I am cutting and pasting it, because it's in the member's section. I hope it turns out ok.
7 Points
Goat Cheese-Mushroom Quesadillas with Chipotle Cream
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Print Favorite Selected
Total Time: 0:34
0:18 minutes Total Time
Prep: 0:16
0:16 minutes Preparation Time
Cook: 0:18
0:18 minutes Cook Time
Serves:
4
Serves 4 people
Difficulty:
Easy
Difficulty Level: Easy
Sautéed mushrooms give a rich meaty bite to these quesadillas. Spicy chipotle cream provides a great kick.
Ingredients
2spray(s)cooking spray
2cup(s)cremini mushroom(s), sliced
2cup(s)fresh spinach, baby variety
1cup(s)uncooked shallot(s), minced
1small jalapeño pepper(s), seeded, minced
1⁄2tsp dried oregano
1⁄2tsptable salt
1⁄4cup(s)reduced-fat sour cream
2tsp canned chipotle peppers in adobo sauce, minced (or 1 tsp for mild)
1pinch table salt
4medium whole wheat tortilla(s), 7 to 8 inches each
1⁄2cup(s)semisoft goat cheese, crumbled
Instructions
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add mushrooms, spinach, shallots, jalapeno, oregano and 1/2 tsp salt; sauté until vegetables have softened, 5-10 minutes.
In a small bowl, stir together sour cream, chipotle peppers and a pinch of salt. Spread half of each tortilla with 1 Tbsp cream mixture; top cream mixture with 1/4 of vegetables and 2 Tbsp goat cheese. Fold empty tortilla halves over filling; press down gently to close.
Off heat, wipe out skillet and coat with cooking spray; heat over medium-high heat. Cook quesadillas, flipping once, until lightly toasted and cheese melts, 3-4 minutes per side.
Serving size: 1 quesadilla
Notes
Cook in two batches if necessary. Cover to keep warm.