Goat cheese-mushroom quesadillas with chipotle cream
10+ Points
Ingredients
2 spray(s) cooking spray
2 cup(s) , sliced cremini mushroom(s)
2 cup(s) , baby variety fresh spinach
1 cup(s) , minced uncooked shallot(s)
1 small , seeded, minced jalapeño pepper(s)
1/2 tsp dried oregano
1/2 tsp table salt
1/4 cup(s) reduced-fat sour cream
2 tsp , minced (or 1 tsp for mild) canned chipotle peppers in adobo sauce
1 pinch(es) table salt
4 medium , 7 to 8 inches each whole-wheat tortilla(s)
1/2 cup(s) , crumbled semisoft goat cheese
Directions
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.
Nutrition
10 smart points