Creamy goat cheese adds a rich flavor to this super-speedy meal, but you can substitute any semi-soft cheese (like feta) — perfect for weeknight suppers!
1 tablespoon olive oil
2 cups thinly sliced onion
1 teaspoon sugar
1/4 teaspoon salt
9 ounces baby spinach
4 8 inches whole-wheat flour tortillas
4 ounces semisoft goat cheese
2 medium tomatoes, thinly sliced
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat. Spread a quarter of the goat cheese on each tortilla and top with spinach, tomato and onion; fold closed and press lightly. Heat the skillet and place two folded quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.
This was originally posted by By Alexis Webster on www.fitnessmagazine.com