Goat Cheese-Mushroom Quesadillas with Chipotle Cream

Ingredients

• 2 spray(s) cooking spray
• 2 cup(s) cremini mushroom(s), sliced
• 2 cup(s) fresh spinach, baby variety
• 1 cup(s) uncooked shallot(s), minced
• 1 small jalape¤o pepper(s), seeded, minced
• 1/2 tsp dried oregano
• 1/2 tsp table salt
• 1/4 cup(s) reduced-fat sour cream
• 2 tsp canned chipotle peppers in adobo sauce, minced (or 1 tsp for mild)
• 1 pinch table salt
• 4 medium whole wheat tortilla(s), 7 to 8 inches each
• 1/2 cup(s) semisoft goat cheese, crumbled

Instructions

1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add mushrooms, spinach, shallots, jalapeno, oregano and 1/2 teaspoon salt; saut‚ until vegetables have softened, about 5 to 10 minutes.
2. In a small bowl, stir together sour cream, chipotle peppers and a pinch of salt. Spread half of each tortilla with 1 tablespoon cream mixture; top cream mixture with 1/4 of vegetables and 2 tablespoons goat cheese. Fold empty tortilla halves over filling; press down gently to close.
3. Off heat, wipe out skillet and coat with cooking spray; heat over medium-high heat. Cook quesadillas, flipping once, until lightly toasted and cheese melts, about 3 to 4 minutes per side.

Notes

Yields 1 cup per serving.

Yields 1 quesadilla per serving.

Cook in two batches if necessary. Cover to keep warm.