Prep 5 mins
Cook 20 mins
Everyone's RSC nightmare come true! I created this recipe for the RSC 11 contest and after proofreading my private recipe at least 10x, I copied and pasted it and left off the first step! So, a huge thank you to the reviewers who gave this a try and made the most of it and were very kind! It is now edited so don't be afraid to give them a try. These quesadillas have caramelized shallots, spinach, and sun-dried tomatoes. They make a great appetizer if cut into wedges, a special lunch, dinner when served with a salad, or a late night snack. If you really want to put them over the top, serve with a bit of guacamole.
- 1 tablespoon butter
- 1⁄2 cup thinly sliced shallot
- 2 teaspoons white wine
- 1 cup Baby Spinach, stems removed
- olive oil
- 2 flour tortillas
- 2⁄3-1 cup gouda cheese, grated
- 1 tablespoon sun-dried tomato packed in oil, julienned
- garlic salt
- Melt butter in a non-stick skillet which is larger than your tortilla. Add shallot and cook over medium-low heat, stirring occasionally, until soft (about 8-10 minutes). Add wine and then baby spinach cooking for 2 more minutes stirring occasionally. Remove from heat into a bowl.
- Place a little olive oil in the bottom of the skillet.
- Place a tortilla in pan and over half the tortilla spread some cheese, followed by some of the shallot/spinach mixture, 1/2 tablespoon sun-dried tomatoes and a little more of the cheese. Sprinkle with a little garlic salt.
- Fold in half and cook over medium heat until cheese has melted and tortilla has browned to your liking and then flip and cook the other side. Repeat for second quesadilla.
- Slice into wedges and enjoy!
I really enjoyed this! I made this as lunch for myself one day and loved the blend of flavors. Thank you!! I'm going to be making this more as it is a great lunch!
I will just leave a comment too. I enjoyed the flavors but had to guess at how to put it together. Thanks for a yummy recipe!
Comment Only - This recipe caught my eye because of the flour tortillas, I had a open packet at home and wanted to use it. I think there is some directions missing because it doesn't really explain what to do with the butter or white wine and how to caramelized the shallots, spinach and sun-dried tomatoes. I ended up burning the tortillas because I was trying to figure out what to do. However even burnt it tasted nice. Looking forward to try it again with the correct directions - Thank you RSC #11 Chef