I made this last night for dinner. I first tried this recipe a couple years ago. It's a Spring/Summer favorite of mine. During the Fall and Winter, I crave soups and casseroles, but when it finally warms up, I love salads and sandwiches. Less time spent in the kitchen, and more time playing. This quesadilla hits the spot and is simply delicious.
- 1 T olive oil
- 2 C. thinly sliced onion
- 1 t sugar
- 1/4 t salt
- 9 oz baby spinach
- 4 8-inch whole-wheat flour tortillas
- 4 oz semisoft goat cheese
- 2 medium tomatoes, thinly sliced
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.