Spinach, Sun-dried Tomato, Mushroom, and Goat Cheese Quesadillas 🥙🌱🍄

These quesadillas are a delicious and vibrant option for lunch or a light dinner. The combination of spinach, sun-dried tomatoes, mushrooms, and creamy goat cheese creates a savory filling that is sure to delight your taste buds. Easily customizable, they can also be served with a variety of dips like sour cream or salsa, perfect for sharing with friends and family! 🌟

Ingredients

For the Quesadilla Filling

• 2 cups fresh spinach, roughly chopped
• 1 cup mushrooms, sliced (button or cremini work well)
• 1/2 cup sun-dried tomatoes, chopped
• 4 oz goat cheese, crumbled
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

For Assembling

• 4 large flour tortillas (or corn for gluten-free)
• 1 cup shredded mozzarella cheese (optional, for extra gooeyness)
• Cooking spray or additional olive oil for frying

Instructions

1. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

   • Add sliced mushrooms and cook until they're browned and soft, about 5 minutes.
   • Next, add the chopped spinach and sun-dried tomatoes. Cook for another 2-3 minutes, just until the spinach is wilted.
   • Season with salt and pepper to taste. Remove from heat and let cool slightly.

   🌿 Feel free to toss in other veggies you have on hand, like bell peppers or zucchini for extra color and nutrition!

2. Prepare the Quesadilla: Lay out one tortilla on a clean surface. Sprinkle a layer of mozzarella cheese (if using) over half of the tortilla.

   • Spoon a portion of the veggie filling over the cheese, and then crumble goat cheese on top of the filling. Finally, add another sprinkle of mozzarella cheese for extra meltiness.

   🧀 The mozzarella is optional, but it really helps bind everything together and gives a wonderful stretch.

3. Cook the Quesadilla: Fold the tortilla in half, pressing gently to seal.

   • Heat a skillet over medium heat and spray lightly with cooking oil. Carefully place the quesadilla in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.

   🔥 If you prefer your quesadillas extra crispy, you can cook them on a slightly higher heat, but watch closely to avoid burning!

4. Slice and Serve: Once cooked, remove the quesadilla from the skillet and let it rest for a minute before slicing it into wedges.

   • Serve hot with salsa, guacamole, or sour cream on the side for dipping.

   🍽️ For an extra pop of flavor, drizzle some balsamic glaze over the top right before serving!

Variations

• Gluten-free: Use corn tortillas or a gluten-free tortilla blend.
• Extra protein: Add cooked chicken, shrimp, or black beans to the vegetable filling for a more substantial meal.
• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the filling for an extra kick of heat!
• Herb Lover: Incorporate fresh herbs like basil or parsley into the filling for a fresh, aromatic twist.

These Spinach, Sun-dried Tomato, Mushroom, and Goat Cheese Quesadillas are not just a treat for your taste buds, but also a great way to incorporate more veggies into your diet! 🌈 Enjoy!