Mushroom & Goat Cheese Quesadillas with Chipotle Crema

Chipotle crema lends a spicy kick to these delicious quesadillas, while sautéed mushrooms provide a rich, meaty bite. 

Prep:  10 minutes
Cook: 8 minutes
Yield: 4 Servings


  • Extra virgin olive oil cooking spray
  • 1 cup minced shallots
  • 2 cups sliced cremini mushrooms
  • 1 jalapeño, minced
  • ½ tsp dried oregano
  • ½ tsp kosher salt
  • ¼ cup reduced fat sour cream
  • 2 tsp minced chipotle pepper in adobo sauce
  • 4 7” whole wheat tortillas
  • ½ cup crumbled goat cheese


Coat a large nonstick skillet with cooking spray and heat over medium high heat. Sauté shallots, mushrooms, jalapeño, oregano and kosher salt for 5-10 minutes or until veggies have softened.  Stir together sour cream, chipotle peppers, and a pinch of salt in a small bowl.  Arrange tortillas on a flat work surface and spread each with 1 TB sour cream mixture.  Top each with ¼ veggie mixture and 2 TB goat cheese. Fold over and press to close.  Wipe out skillet and coat with nonstick spray.  Heat over medium high heat and cook quesadillas for 3-4 minutes per side or until lightly toasted and cheese has melted.