Roasted Red Pepper, Spinach, and Goat Cheese Quesadillas

It’s Cinco De Mayo!! And today, I am celebrating with a deliciously different quesadilla recipe. I am one of Mexican food’s absolute biggest fans, however, I am not a huge lover of the greasiness that tends to accompany many of the Westernized Mexican dishes.

Drum roll for this non-greasy, veggie-packed, whole grain, cheesy quesadilla please.

Roasted Red Pepper, Spinach, and Goat Cheese Quesadilla
Serves 2 

 2 whole-wheat flour tortillas (I love La Tortilla Factory)
1/2 large roasted red pepper, sliced
2 cups raw baby spinach
1/3 cup goat cheese
1/4 cup shredded mozzarella cheese
2 tsp olive oil 

1. Heat olive oil over medium heat in a saute pan and cook spinach until wilted. Add the roasted red pepper and cook for an additional 1 minute.
2. Divide the spinach and pepper mixture and place on one side of each of the two tortillas, add the cheese mixture.
3. Fold each tortilla in half and cook in a medium saute pan on each side for 2-3 minutes or until slightly brown and crispy.

This twist on the traditional cheesy tortilla is a delightful little switch up that has a gourmet feel to it, and aren’t the colors just beautiful? These quesadillas are perfect paired up with some sauteed veggies or homemade guacamole. And of course, it wouldn’t be Cinco De Mayo without a refreshing margarita to go with it!

These are so much better than heading out to eat greasified Mexican food.  You don’t even need the entire basket of chips and queso…and that’s saying a lot for me. 



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