Recipe: Roasted Red Pepper, Spinach and Goat Cheese Quesadillas
Tonight's recipe is for easy quesadillas, which I loosely interpret to mean flour tortillas filled with cheese, a few more tidbits according to whim, folded then fried until crispy. Chicken, beans, hot peppers, artichoke hearts, eggplant, tomato and pumpkin seeds would all be great substitutes for the red pepper and spinach, as well.
Yield: 4 quesadillas
Time: 20 minutes
- 4, 8-inch flour tortillas, whole wheat or white
- 2 cups (packed) baby spinach
- 2 roasted red pepper, stem, membranes and seeds removed and cut in half*?2 teaspoons canola oil
*Peppers are easy to roast, as you can observe on this video, but you can also purchase them roasted and bottled at most local grocery stores.
1. Trim pepper halves to lie flat. Spread 1/4 goat cheese on each tortilla and top with red pepper half and spinach. Fold each tortilla in half.
2. Coat a large frying pan or griddle with canola or vegetable oil; heat oil to medium heat. Fry tortillas, in batches, pressing lightly with a spatula. When one side is golden brown, about 1-2 minutes, carefully turn over with a spatula or tongs and cook other side until golden brown. Serve whole or cut into wedges.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on May 4, 2011.