Spinach, Mushroom & Goat Cheese Quesadillas

I recently got the craving for quesadillas from an article describing how sad the state of food was now that we are elevating the plain and humble quesadilla. Which only made my insensitive taste buds salivate at the thought of delicious melted cheese. Ohh, cheesy cheese!

Mainly quesadillas, with some of your favorite flavors, are easy to make as a quick dinner on a Monday summer night.

Just take some corn tortillas – stay away from flour, please. Corn tortillas have so much more flavor and are usually smaller which means you can experiment with different fillings in one session. Plus, they’re better for you. Which is good because we’re going to add a lot of cheese next.

A lot of goat cheese, to be exact. You can grab all the cheeses from your drawer however, and try each variety one after the other.

Your choice of mushrooms from your local grower. We’ve got some crimini and oyster mushrooms here.

And finally, some fresh spinach for strength.

Look at ’em frying up all cute just for us.

Mushroom, Spinach & Goat Cheese Quesadillas

Ingredients

• Yellow Corn Tortillas
• Goat Cheese
• Mushrooms, your choice
• Fresh Spinach
• Extra Virgin Olive Oil

Preparation Instructions

After you’ve chopped the mushrooms and given them a quick warming up, fry the tortilla with some goat cheese spread all over. Peek underneath, and when it starts to show a light crunch, add a small handful of spinach. Remember, spinach shrinks when you cook it, so add a couple more leaves than will seemingly fit. Add a small drizzle of olive oil, and fold the tortilla over.

Fry the quesadilla on both sides (if you have a non-stick pan, no oil necessary), open it up and then add your cooked mushrooms. Fold it back over and transfer to a plate for scrumptious eating.

If tomatoes are in season, chopped with salt and pepper is all you’ll need on the side as a salsa.

Be sure to try different cheeses and variations on fillings as that’s half the fun of quesadillas. Cheddar, artichoke hearts, and broiled red peppers would all be good in our lowly quesadilla as well.