Photo of Goat cheese-mushroom quesadillas with chipotle cream by WW

Goat cheese-mushroom quesadillas with chipotle cream

Total Time
34 min
16 min
18 min
Sautéed mushrooms give a rich meaty bite to these quesadillas. Spicy chipotle cream and jalapeño peppers provide a great kick. The goat cheese holds all the ingredients together in the quesadilla. Tortillas can burn easily so you want to be sure to keep a close eye on them when cooking. They just need a few minutes on each side. Cook in two batches if necessary. Cover to keep warm. Top them with sour cream, guacamole, shredded lettuce or extra cheese. Serve this tasty dish with a tossed salad.


Cooking spray

2 spray(s)

Cremini mushroom

2 cup(s), sliced, sliced


2 cup(s), baby variety


1 cup(s), chopped, minced

Jalapeño pepper

1 small, seeded, minced

Dried oregano

½ tsp

Table salt

½ tsp

Reduced fat sour cream

¼ cup(s)

Canned chipotle peppers in adobo sauce

2 tsp, minced (or 1 tsp for mild)

Table salt

1 pinch(es)

Whole-wheat tortilla

4 tortilla(s), medium, 7 to 8 inches each

Semisoft goat cheese

½ cup(s), crumbled


  1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add mushrooms, spinach, shallots, jalapeno, oregano and 1/2 tsp salt; sauté until vegetables have softened, 5-10 minutes.
  2. In a small bowl, stir together sour cream, chipotle peppers and a pinch of salt. Spread half of each tortilla with 1 Tbsp cream mixture; top cream mixture with 1/4 of vegetables and 2 Tbsp goat cheese. Fold empty tortilla halves over filling; press down gently to close.
  3. Off heat, wipe out skillet and coat with cooking spray; heat over medium-high heat. Cook quesadillas, flipping once, until lightly toasted and cheese melts, 3-4 minutes per side.
  4. Serving size: 1 quesadilla