Spinach, sun dried tomato, mushroom & goat cheese quesadilla


Lunch today, June 18, 2016
Delicious and quick lunch , very very fulfilling .
4 Quesadillas

  • 2 tablespoons olive oil
  • 1 cup mushrooms, sliced
  • 9 ounces baby spinach
  • 4 ounces semisoft goat cheese
  • ¼ cup sun dried tomatoes, chopped
  • 2 cups mozzarella cheese
  • 8 flour tortillas

1) 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.

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