MUSHROOM, SPINACH AND GOAT CHEESE QUESADILLAS
Serves 4
This recipe turns a quesadilla into a quick, healthfully balanced meal with a bounty of vegetables that are sauteed, then piled onto whole-grain flour tortillas that have been smeared generously with soft goat cheese, which is inherently lower in calories and saturated fat than a hard cheese such as cheddar.
From nutritionist and cookbook author Ellie Krieger.
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 tablespoon sherry
vinegar
1/2 teaspoon salt
1/4 teaspoon 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 nonstick skillet over medium-high heat. Once the oil shimmers, add the mushrooms and onion; cook for about 6 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 2 to 3 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 halfmoon-shaped quesadilla.
Brush the skillet lightly with oil and heat over medium-high heat. Working with 2 quesadillas at a time, cook for 1 to 2 minutes per side, until they are golden brown on both sides and the cheese is melting.
Cut into wedges and serve.
Nutrition | Per serving: 290 calories, 13 g protein, 28g carbohydrates ,16g fat, 6g saturated fat ,15 mg cholesterol ,580 mg sodium ,6 g dietary fiber, 3 g sugar