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See how three tweaks can transform a quesadilla

By: Ellie Krieger The Washington Post
May 15, 2018 Updated: May 15, 2018 at 7:50 am
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Mushroom, Spinach and Goat Cheese Quesadillas. MUST CREDIT: Photo by Deb Lindsey for The Washington Post.

Arguably, nothing satisfies more simply and universally than cheese melted on toasted bread, which is why countless variations exist across cultures. This recipe borrows from the Mexican quesadilla, for which tortillas are the "bread."

Consider this a quick, healthfully balanced meal with intercontinental flair. The wealth of vegetables make all the difference for flavor and nutrition, with a bounty of meaty mushrooms sliced and sauteed with onion until they are nicely browned, and a heap of fresh spinach cooked until just wilted. They are seasoned with garlic, smoky Spanish paprika and a splash of sherry vinegar, then piled onto whole-grain flour tortillas smeared generously with soft goat cheese, which is lower in calories and saturated fat than hard cheese such as cheddar.

When toasted in the skillet, the tortillas brown and crisp, and the cheese melts and fuses with the vegetables for a fast-cooked meal that begs to be devoured immediately.

Mushroom, Spinach and Goat Cheese Quesadillas

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Yield: 4 servings

2 tablespoons extra-virgin olive oil, plus more for the pan

10 ounces button mushrooms, trimmed and sliced

1 small red onion, cut into thin half moon slices

1 large clove garlic, minced

1/2 teaspoon Spanish smoked paprika

1 tablespoon sherry vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 ounces baby spinach, coarsely chopped (4 cups lightly packed)

4 ounces soft goat cheese (chevre), at room temperature

Four 8-inch whole-wheat tortillas

Procedure:

Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the mushrooms and onion; cook about 6 minutes, stirring occasionally, until the mushrooms have released their water and begin to brown and the onion has softened. Stir in the garlic and cook for 30 seconds.

Add the smoked paprika, vinegar, salt and pepper, then add the spinach and cook for 2 to 3 minutes, stirring, until just wilted. Transfer the mixture to a bowl and cover to keep warm. Wipe out the skillet.

Spread the goat cheese on one half of each tortilla, then distribute the mushroom mixture on top of the goat cheese. Fold the other half of the tortilla over the filling to create a half-moon-shaped quesadilla.

Brush the skillet lightly with oil and heat over medium-high heat. Working with 2 quesadillas at a time, cook for 1 to 2 minutes per side, until they are golden brown on both sides and the cheese is melting.

Cut into wedges and serve.

Nutrition information per serving: 290 calories, 13 g protein, 28 g carbohydrates, 16 g fat, 6 g saturated fat, 15 mg cholesterol, 580 mg sodium, 6 g dietary fiber, 3 g sugar.

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