FOR YOUR TABLE
Grilled Mushroom, Spinach and Goat Cheese Quesadillas
Recipe and image courtesy of Maddie and Kiki Longo (maddieandkiki.com)
- 15 mL (1 Tbsp) olive oil
- 454 g (16 oz) Mini Bella mushrooms, sliced
- 1 medium onion, chopped
- 3 or 4 garlic cloves, finely minced
- 227 g (8 oz) spinach leaves
- 22 mL (1½ Tbsp) favourite barbecue rub
- 140 g (5 oz) plain goat cheese, crumbled
- 4 large (25-cm/10-inch) tortillas
Preheat grill to medium-high heat. Heat oil in a large castiron skillet placed on grill. Add mushrooms and onion. Cook 10 minutes or until nicely browned. Add garlic; cook 1 minute. Add spinach; gently stir. Cook about 5 minutes, until spinach is wilted. Season with barbecue rub.
Spoon a quarter of filling evenly onto half a tortilla. Top with a quarter of the goat cheese. Fold the tortilla over, and press lightly. Cook directly on prepared grill over high heat about 1 minute per side, until nicely browned. Repeat for remaining tortillas. Cool slightly before slicing each tortilla into 3 equal wedges. Makes 4 servings.
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