SPINACH AND GOAT CHEESE QUESADILLAS
Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 10m
Yield Two quesadillas
Number Of Ingredients 7
Steps:
- Wash the spinach but do not dry. If using bunch spinach, chop coarsely. Heat the olive oil over medium heat in a large, heavy frying pan. Add the garlic. Cook until fragrant, about 30 seconds, then stir in the spinach. Raise the heat, and stir just until the spinach wilts. Remove from the heat. Press down on the spinach with the back of your spoon, and drain off any water in the pan. Season to taste with salt and pepper.
- In a microwave: Place a corn tortilla on a plate. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
- In a pan: Place a corn tortilla in the pan. Top with half the spinach, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 397 milligrams, Sugar 1 gram
FOOLPROOF OPEN-FACED GOAT CHEESE, CHOPPED SPINACH AND SUN-DRIED TOMATO OMELET
The goat cheese melts into the omelet and makes this a creamy vegetarian delight. Cooking up the spinach is no big deal here because your eggs go right on top in the same pan so there's hardly any extra work.
Provided by Dave Lieberman
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wash and dry the spinach then chop it coarsely.
- Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.
- Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.
- Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
- Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.
Nutrition Facts : Calories 213 calorie, Fat 17 grams, SaturatedFat 8 grams, Cholesterol 339 milligrams, Sodium 300 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 13 grams, Sugar 1 grams
SPINACH QUESADILLAS
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.
Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
CHEESE SPINACH QUESADILLAS
When I had this at our local Mexican restaraunt, I enjoyed it so much that I recreated it at home and I think this is a good likeness!This is pure comfort food to me! Feel free to experiment with this recipe! makes 2 for a main dish, 8 for appetizers
Provided by Sharon123
Categories Spinach
Time 17m
Yield 2-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a skillet and place a tortilla on it.
- Add half of the cheese to the tortilla.
- On top of the cheese, add half of the green onion and spinach.
- Sprinkle with half the garlic salt and chili powder.
- Top with another tortilla, turn over and fry in skillet until the cheese melts.
- Slice into quarters (or 1/8's for appetizers) and serve hot.
- Repeat with next 2 tortillas.
- Good served with salsa and sour cream!
- This would be great served with guacamole on lettuce and refried beans or/and rice.
ROASTED CARROT, SPINACH AND GOAT CHEESE QUESADILLA RECIPE BY TASTY
Here's what you need: large carrots, fresh baby spinach, whole wheat tortillas, goat cheese
Provided by Julie Schwartz
Yield 2 servings
Number Of Ingredients 4
Steps:
- Roast carrots at 425°F for 20 minutes, or until the carrots are tender.
- While the carrots are cooking, saute the spinach for 2-3 minutes.
- Assemble the quesadilla layering the vegetables and goat cheese inside the tortillas in a sandwich arrangement. Then, grill in a skillet for 2 minutes on each side, or until the cheese is melted and the tortilla is brown.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 55 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, Sugar 4 grams
CRISPY OPEN-FACED QUESADILLAS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 20m
Yield 16 wedges
Number Of Ingredients 8
Steps:
- 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
- Preheat the broiler.
- Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
- Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.
A CHEESY CREAMY SPINACH QUESADILLA
Ah Mexico! Such wonderful flavors come from there. Here is a quesadilla with goat's cheese, cottage cheese and mozzarella cheese, enhanced with spinach, tomato and cilantro, and of course, some jalapeno pepper!
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 425*F.
- In a blender, puree the goat cheese, cottage cheese, half of the mozzarella cheese, and pepper to taste.
- Spread half of the cheese mixture on each tortilla to 1/2" inside the edge.
- Sprinkle half of each remaining ingredient over each tortilla(onion, tomato, spinach, cilantro, chives, jalapeno, garlic and parsley).
- Place one tortilla on a cookie sheet. Place the other on top of it. Sprinkle the top with the remaining mozzarella.
- Bake 8-10 minutes, or until cheese begins to brown.
- Slice into four wedges and serve warm. Enjoy!
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