Spinach and Goat Cheese Quesadillas

Name: Spinach and Goat Cheese Quesadillas
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, chopped fine; ½ teaspoon, table salt, divided; 10 ounces (10 cups), baby spinach; 1 (15-ounce) can, small red bean, rinsed; 4 ounces, Monterey Jack cheese, shredded (1 cup); 4 ounces, goat cheese, crumbled (1 cup); ⅓ cup jarred finely chopped, jalapeño chiles; 1½ teaspoons, cumin seeds; 4 (10-inch), flour tortillas; ¼ cup plus 2 tablespoons, vegetable oil for frying, divided

7 comments

Appears in Cook's Illustrated May/June 2023

With a few tweaks to the cooking method, it's easy to bring proteins and vegetables into the fold.

SERVES4

TIME45 minutes

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 s...

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