One of the hardest things for me is to come home after work and just cook myself a decent dinner. Cooking for one is kind of the worst plus I’m stuck doing all the dishes! I hate it; I’m tired, hungry, and want something fast. A few nights a week I face this dilemma since Scott works some nights.
But then last night I thought about these quesadillas and it was the perfect solution to my problems. This recipe is great because its quick, uses 1 pan, and can be made for just 1 person (which I will explain more later)! The cheesy goodness and crunchy tortilla are so satisfying but the veggies make the dish super hearty.
Quesadillas are so adaptable as well. Use whatever cheese and veggies you like, add chicken, or more spice if you want to! Make it your own! Or you can just follow my recipe and that’ll be delicious too :)
8oz container sliced white mushrooms
9oz bag fresh spinach
1/4 tsp Red pepper flakes
4 Flour or Wheat tortillas (fajita or burrito size, basically any size except taco)
2 cups shredded Monterey Jack or Colby Jack cheese
4oz Goat Cheese
Yields 4 Quesadillas
Preheat a large skillet over medium low heat. Add 1 tsp of oil, the mushrooms, an 1/8 tsp of salt, and the red pepper flakes to the pan.
Add the spinach and another 1/8 tsp of salt to the pan. It will look like a giant mound, but if you have ever cooked fresh spinach then you know how much the spinach will shrink.
The tricky part is gently tossing and folding the spinach without spilling any! But just be patient and fold the leaves onto themselves. Eventually some of the leaves will start to wilt and the pan will become much more manageable!
Saute the spinach and mushrooms for about 3 minutes, we want the spinach leaves to be just wilted.
Turn off the heat and transfer the veggies and all their liquid to a bowl and set aside.
Now I begin to build the quesadilla. I prefer to build my quesadilla on a plate, not in the pan, that way I can take my time and not worry about burning the tortilla.
Lay out a tortilla and evenly distribute about a 1/2 cup of the shredded cheese around the tortilla being sure to reach to the edges. Cut off a quarter of the bar of goat cheese (about 1 oz) and crumble it evenly around the tortilla.
Add about a quarter of the sauted veggies to the tortilla being sure to evenly distribute them as well. There will be liquid in the bowl with the spinach and mushrooms so be sure to either drain it off or only grab the spinach and mushrooms. Adding liquid to the tortilla would make it soggy, and that wouldn’t be tasty.
So now we have 1 quesadilla built. If you were planning to make all 4 quesadillas continue building, if not you can transfer the veggies to Tupperware to use for another quesadilla night (which is what I did)!
Preheat the same large skillet we used to saute the veggies over medium low heat with 1 tsp of oil. Once the pan is hot, place the built tortilla right in!
We want the cheese to start melting around the edges, so let this cook for about 2 minutes.
Once the cheese is getting melty, using a spatula, flip over an edge of the tortilla so that the quesadilla is now folded in half.
Continue to let this cook for about another minute or until the tortilla looks golden brown and crispy.
Once golden and crispy, flip the quesadilla over and cook another minute on the other side.
When both sides are golden and crispy transfer the quesadilla to a plate and cut in half or in quarters, whatever you prefer!
Spinach, Mushroom, and Goat Cheese Quesadilla