Spinach & Goat Cheese Quesadillas

Remember those quesadillas from, oh, yesterday?

Well, Jordan's version of non-mexican quesadillas varied significantly from mine - the only thing they shared was goat cheese...

Sadly, this is a common occurrance in our apartment - two people who have strong opinions about pretty much everything means that we both want what we want...  and while i am exploring all things mushrooms, he's pretty much the king of spinach...


The irony of this is that i'm pretty sure that, had we put some of the mushrooms and the spinach together, we would have ended up with our best version of non-mexican quesadillas...

Metaphor for marriage, people...  metaphor for marriage.

thank god we have more tortillas ;)

Spinach & Goat Cheese Quesadillas
courtesy of the new york times with minor modifications by Jordan

~3 cups baby spinach, cleaned and still damp
1 tbsp olive oil
1 tbsp minced garlic

1 package small corn tortillas

½ c goat cheese crumbles
Salt, black pepper & crushed red pepper, optional


Prepare spinach:
Heat up 1 tbsp olive oil over med heat and put minced garlic in.  Cook for 2 – 3 minutes until garlic is fragrant.
Add spinach and cook 2 – 3 minutes until just wilted.  Remove from heat and set aside.

Prepare quesadillas:
Lightly oil a large, flat skillet, place it over medium-low heat and place two tortillas on it.

Add toppings to each, starting with spinach, then topping with goat cheese.  
Add salt, black pepper or crushed red pepper, if desired.

Allow to heat up until goat cheese starts to get soft and maybe even a bit melty.  Once it is, place another tortilla on top of each and lightly press down.  
Allow to cook another minute or so and then carefully flip.  Let the other side cook for a minute or two and then remove from skillet.  
Allow to sit for a minute and then cut with a pizza cutter.

(makes 2 or 3 depending on the size of your shells)

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