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.