Spinach-Tomato Quesadillas With 3 Cheeses |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is an interesting take on quesadillas, adapted from Great Good Food by Julee Rosso. The recipe calls for these to be baked in the oven rather than done in a skillet. When we had them they were a bit flimsy for eating by hand - but that might be because I used an insulated baking sheet - they may benefit from browning on the bottom a bit. The recipe lists fresh herbs, but I used dried (teaspoons instead of tablespoons) and they were delicious. Ingredients:
1/4 cup low-fat goat cheese |
2/3 cup low fat cottage cheese |
1 cup shredded mozzarella cheese |
pepper |
olive oil |
4 large flour tortillas |
1 1/2 cups chopped onions (i didn't use quite this much, personal preference) |
1/2 cup chopped tomato |
3/4 cup chopped fresh spinach |
2 tablespoons chopped fresh cilantro |
2 tablespoons chopped fresh chives |
2 tablespoons minced seeded jalapenos |
2 -4 garlic cloves, minced |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat the oven to 425.
2. In a blender, puree the goat cheese, cottage cheese, half the mozzarella and pepper to taste.
3. Saute the onions, garlic and spinach in a little olive oil (the original recipe doesn't call for sauteeing, but I like it better that way - so you can skip this step if you prefer).
4. Place 2 tortillas on a baking sheet. Spread half the cheese mixture on each tortilla to within 1/2 inch of the edges.
5. Sprinkle half of each remaining ingredient over each tortilla.
6. Top with the other 2 tortillas.
7. Sprinkle remaining mozzarella over the top of the quesadillas.
8. Bake for 8-10 minutes, or till cheese begins to brown.
9. Slice each into 4 wedges and serve warm.
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