See how three tweaks can transform a quesadilla
There is arguably nothing that satisfies more simply and universally than cheese melted on toasted bread, which is why there are countless variations on that theme across cultures.
The accompanying recipe borrows from one of those: the Mexican quesadilla, where, of course, tortillas are the “bread.”
Consider this a quick, healthfully balanced meal with intercontinental flair. The wealth of vegetables here make all the difference for flavour and nutrition, with a bounty of meaty mushrooms sliced and sautéed with onion until they are nicely browned, and a heap of fresh spinach, cooked until just wilted. They are seasoned with garlic, smoky Spanish paprika and a splash of sherry vinegar, and piled onto whole-grain flour tortillas that have been smeared generously with soft goat cheese (which is lower in calories and saturated fat than hard cheese such as cheddar).
When toasted in the skillet, the tortillas brown and crisp and the cheese melts and fuses with the vegetables for a fast-cooked meal that begs to be devoured immediately.
Mushroom, Spinach and Goat Cheese Quesadillas
Makes 4 servings
2 tablespoons extra-virgin olive oil, plus more for the pan 10 ounces button mushrooms, trimmed and sliced
1 small red onion, cut into thin half moon slices
1 large clove garlic, minced
1⁄2 teaspoon Spanish smoked paprika
1 tbsp sherry vinegar 1⁄2 tsp salt 1⁄4 tsp freshly ground black pepper
4 ounces baby spinach, coarsely chopped (4 cups lightly packed)
4 ounces soft goat cheese (chevre), at room temperature Four 8-inch whole-wheat tortillas
Heat the oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, add the mushrooms and onion; cook for about six minutes, stirring occasionally, until the mushrooms have released their water and begin to brown, and the onion has softened.
Stir in the garlic and cook for 30 seconds.
Add the smoked paprika, vinegar, salt and pepper, then add the spinach and cook for two to three minutes, stirring, until just wilted. Transfer the mixture to a bowl and cover to keep warm. Wipe out the skillet.
Spread the goat cheese on one half of each tortilla, then distribute the mushroom mixture on top of the goat cheese. Fold the other half of the tortilla over the filling to create a half-moonshaped quesadilla.
Brush the skillet lightly with oil and heat over medium-high heat. Working with two quesadillas at a time, cook for one to two minutes per side, until they are golden brown on both sides and the cheese is melting.
Cut into wedges and serve.
Per serving: 290 calories, 13 grams protein, 28 g carbohydrates, 16 g fat, 6 g saturated fat, 15 milligrams cholesterol, 580 mg sodium, 6 g dietary fibre, 3 g sugar