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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. 
Course: Lunch
Cuisine: Mexican
  • Extra virgin olive oil cooking spray
  • 1 cup minced shallots
  • 2 cups sliced cremini mushrooms
  • 1 jalapeño minced
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 cup reduced fat sour cream
  • 2 tsp minced chipotle pepper in adobo sauce
  • 4 7" whole wheat tortillas
  • 1/2 cup crumbled goat cheese
  1. 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. 
  2. 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.

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