Spinach and Goat Cheese Quesadillas for Two

Name: Spinach and Goat Cheese Quesadillas for Two
Yield: Serves 2
Cuisine: Mexican
Ingredients: 1½ teaspoons, vegetable oil; ½ , onion, chopped fine; ¼ teaspoon, table salt, divided; 5 ounces (5 cups), baby spinach; ½ (15-ounce) can, small red beans, rinsed; 2 ounces, Monterey Jack cheese, shredded (½ cup); 2 ounces, goat cheese, crumbled (½ cup); 3 tablespoons finely chopped jarred, jalapeño chiles; ¾ teaspoon, cumin seeds; 2 (10-inch), flour tortillas; ¼ cup, vegetable oil for frying

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.

SERVES2

TIME40 minutes

Spinach and Goat Cheese Quesadillas for Two

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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