Spinach-Tomato Quesadillas With 3 Cheeses

Total Time
25mins
Prep
15 mins
Cook
10 mins

This is an interesting take on quesadillas, adapted from Great Good Food by Julee Rosso. The recipe calls for these to be baked in the oven rather than done in a skillet. When we had them they were a bit flimsy for eating by hand - but that might be because I used an insulated baking sheet - they may benefit from browning on the bottom a bit. The recipe lists fresh herbs, but I used dried (teaspoons instead of tablespoons) and they were delicious.

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 425.
  2. In a blender, puree the goat cheese, cottage cheese, half the mozzarella and pepper to taste.
  3. Saute the onions, garlic and spinach in a little olive oil (the original recipe doesn't call for sauteeing, but I like it better that way - so you can skip this step if you prefer).
  4. Place 2 tortillas on a baking sheet. Spread half the cheese mixture on each tortilla to within 1/2 inch of the edges.
  5. Sprinkle half of each remaining ingredient over each tortilla.
  6. Top with the other 2 tortillas.
  7. Sprinkle remaining mozzarella over the top of the quesadillas.
  8. Bake for 8-10 minutes, or till cheese begins to brown.
  9. Slice each into 4 wedges and serve warm.