Goat Cheese, Spinach, & Mushroom Quesadilla
1 tbsp. olive oil
1/2 small onion, sliced thin
1 oz. mushrooms, sliced
4 10 ounce bag baby spinach
4 ounces semi-soft goat cheese
4 whole wheat tortillas
2 medium tomatoes, diced
Heat oil in a large nonstick skillet. Add onions and cook on Medium he
at until golden brown. Remove from pan and set aside. Add mushrooms to
same skillet and cook an additional 3 to 4 minutes. Then, add spinach
and cook until wilted.
Transfer mushroom and spinach mixture to a bowl.
Spread goat cheese on each tortilla. Top with mushroom and spinach mix
slices, and browned onions.
Fold to close and press gently. Wipe skillet
with paper towels, place
over Medium-High heat, and toast quesadillas 2 minutes per side.
Serving size: 4, Calories: 260, Total Fat: 13g, Saturated Fat: 6g, Sod
ium: 540mg, Carbohydrates: 25g, Dietary Fiber: 5g, Protein: 11g
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