Spinach and Mushroom Quesadillas

23 Mar

I almost didn’t make these because of the cost of the cheese involved (goat cheese isn’t cheap), but after being tortured by the delicious looking pictures one too many times, I gave in. And it was totally worth it. I’ve found that the flavor of goat cheese is usually covered up by overpowering ingredients which is why I don’t often use it. But here, the accompanying ingredients are mellow: spinach, mushrooms, and Monterey Jack cheese. Because there was no “main” ingredient, it allowed all the wonderful flavors of each ingredient to come through. This was a wonderful (very filling!) meatless meal!

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2 Responses to “Spinach and Mushroom Quesadillas”

  1. Rufus' Food and Spirit Guide March 24, 2011 at 10:44 am #

    My wife and I are horrible about cheese. We don’t think twice about spending more per pound than we would on about any meat. We try to limit trips to Whole Foods for this reason. These do look really good though…

  2. junie April 19, 2011 at 10:15 pm #

    That looks and sounds yum yum YUM. Somehow I’ve never ever had a quesadilla with SPINACH! I know that sounds truly UnPossible, but it’s totally true.

    This situation will have to be remedied.

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