Spinach and Goat Cheese Quesadillas
With a few tweaks to the cooking method, it's easy to bring proteins and vegetables into the fold.
Keywords
- Main Courses
- Mexican
- Latin America & Caribbean
- Cheese
- Vegetables
- Eggs & Dairy
- Fruits & Vegetables
- Vegetarian
- Weeknight
- Sandwiches
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Cooking tools:
- Nonstick skillet
- Fine-mesh strainer
- Mixing bowl
- Spatula
- Potato masher
- Cooling rack
- Baking sheet
- Paper towel
- Thin spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tortilla
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- ½ teaspoon table salt, divided
- 10 ounces (10 cups) baby spinach
- 1 (15-ounce) can small red bean, rinsed
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 4 ounces goat cheese, crumbled (1 cup)
- ⅓ cup jarred finely chopped jalapeño chiles
- 1½ teaspoons cumin seeds
- 4 (10-inch) flour tortillas
- ¼ cup plus 2 tablespoons vegetable oil for frying, divided
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