Spinach and Goat Cheese Quesadillas for Two
By Steve DunnPublished on April 3, 2023
Time
40 minutes
Yield
Serves 2
Ingredients
Before You Begin
If desired, pinto beans or black beans can be used instead of red beans. Ten-inch tortillas might also be labeled “large burrito” tortillas. Two fish spatulas work well for flipping the quesadillas in step 5. The quesadillas can be served plain, with your favorite hot sauce, or with our Tomatillo-Avocado Sauce or Quick Tomato Salsa.
Instructions
- Heat 1½ teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and ⅓ teaspoon salt, and cook, stirring occasionally, until onion is starting to brown, 6 to 7 minutes.
- Add spinach and adjust heat to medium-low. Cover and cook for 2 minutes. Uncover and continue to cook, stirring constantly until spinach is fully wilted, about 1 minute longer. Transfer spinach mixture to fine-mesh strainer set over medium bowl. Press on spinach with rubber spatula to remove excess water. Wipe out skillet.
- Using potato masher, mash beans and remaining ⅓ teaspoon salt in large bowl to coarse paste. Add drained spinach mixture, cheeses, jalapeños, and cumin seeds, and stir well to combine.
- Spread one-half of filling over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
- Heat ¼ cup oil in now-empty skillet over medium heat until shimmering. Place quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Cool for at least 3 minutes. Cut into wedges and serve.
Time
40 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Making a quesadilla with a complex filling, rather than just cheese, poses a few challenges for the cook that could lead to undercooked, bland, or limp and soggy results. We addressed these issues by using canned red beans along with baby spinach, which was quickly sautéed in a skillet and drained so that it didn't sog out the quesadilla. Jarred jalapeño chiles delivered superconvenient yet bold flavor, and Monterey Jack and goat cheese were used not just for their distinctive flavors but also for their ability to easily melt without breaking. Finally, we shallow-fried our quesadillas rather than cooking them in a dry skillet, promoting enhanced browning for flavor and a crispness that could stand up to the heavier filling.
Want more? Read the whole storyBefore You Begin
If desired, pinto beans or black beans can be used instead of red beans. Ten-inch tortillas might also be labeled “large burrito” tortillas. Two fish spatulas work well for flipping the quesadillas in step 5. The quesadillas can be served plain, with your favorite hot sauce, or with our Tomatillo-Avocado Sauce or Quick Tomato Salsa.
Instructions
- Heat 1½ teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and ⅓ teaspoon salt, and cook, stirring occasionally, until onion is starting to brown, 6 to 7 minutes.
- Add spinach and adjust heat to medium-low. Cover and cook for 2 minutes. Uncover and continue to cook, stirring constantly until spinach is fully wilted, about 1 minute longer. Transfer spinach mixture to fine-mesh strainer set over medium bowl. Press on spinach with rubber spatula to remove excess water. Wipe out skillet.
- Using potato masher, mash beans and remaining ⅓ teaspoon salt in large bowl to coarse paste. Add drained spinach mixture, cheeses, jalapeños, and cumin seeds, and stir well to combine.
- Spread one-half of filling over half of each tortilla, leaving ½-inch border at edge. Fold tortillas over filling and press firmly to seal. Set wire rack in rimmed baking sheet and line with single layer of paper towels.
- Heat ¼ cup oil in now-empty skillet over medium heat until shimmering. Place quesadillas in skillet, pressing into pan with thin spatula, and cook until browned on both sides and cheese has melted, 1½ to 2 minutes per side. Transfer to prepared rack. Cool for at least 3 minutes. Cut into wedges and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments