Sunday, November 30, 2014

Goat Cheese, Mushroom, Spinach, and Sun Dried Tomatoes Quesadillas

I really enjoy Thanksgiving weekend...having a "double weekend" and spending time with family is such a blessing.  This year, with all the kids having two families to visit for Thanksgiving, we decided to celebrate Thanksgiving on Saturday.  That left Tim and I with a quiet Thanksgiving and some non-traditional fare (so that we could celebrate with the traditional fare on Saturday.)

Tim and I really liked the taste of these Goat Cheese, Mushroom, Spinach and Sun Dried Tomato Quesadillas and it was fun to cook together as well.  I found this recipe on Taylor Made Market


  • 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 8 inch tortillas - your favorite kind, we used whole wheat
  • Salsa

  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.
  2. Spread a quarter of the goat cheese on each tortilla and top with mushrooms, spinach and tomato & 1/2 cup 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.
  3. Serve with Salsa

Saute Mushrooms

Wilting the Spinach

Spreading the goat cheese on the tortillas

Assembling the ingredients

Adding the mozzarella cheese last

Cooking the quesadillas

Enjoying the quesadillas - we made a meal of them, but they'd be a great appetizer

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