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 provides a great kick.


cooking spray

2 spray(s)

cremini mushroom(s)

2 cup(s), sliced

fresh spinach

2 cup(s), baby variety

uncooked shallot(s)

1 cup(s), minced

jalapeño pepper(s)

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

whole wheat tortilla(s)

4 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


Cook in two batches if necessary. Cover to keep warm.

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