Recipe of the week

I absolutely love love love quesadillas.

Goat Cheese, Onion, and Spinach Quesadilla

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

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