Goat cheese-mushroom quesadillas with chipotle cream
2 cup(s), sliced
2 cup(s), baby variety
1 cup(s), minced
1 small, seeded, minced
reduced-fat sour cream
canned chipotle peppers in adobo sauce
2 tsp, minced (or 1 tsp for mild)
4 medium, 7 to 8 inches each
semisoft goat cheese
½ cup(s), crumbled
- 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.
- 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.
- 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.
- Serving size: 1 quesadilla