Spinach-Goat Cheese Quesadillas

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(Makes 8 quesadillas)
2 tablespoon olive oil
teaspoon salt
1/4 teaspoon of pepper
Pack of baby spinach
whole-wheat flour tortillas (fajita size about 8in)
Pack of goat cheese
2 medium tomatoes, finely diced
1 yellow bell pepper, finely diced
Pack of champignon mushrooms, sliced
1 medium onion finely diced
Greek-style yogurt
Salsa (optional)


  1. In a large skillet, heat up 2 tablespoons of olive oil and sautee the mushrooms, onion and bell pepper with salt and pepper until cooked – about 8 minutes. When finished, take them out of the pan and set aside
  2. In the same skillet, cook the spinach with a splash of water, until it becomes soft and a bit wilted – about 2 minutes. Remove from pan and set aside
  3. Spread the goat cheese thinly over each tortilla with a butter knife, add a bit of the cooked spinach, diced tomatoes, and a tablespoon of the mushroom/onion/bell pepper mix, and fold each in half
  4. In that same skillet, set to medium heat, place 2 folded quesadillas at a time and heat them until sides are lightly crispy and browned. Repeat with the rest of the quesadillas
  5. Serve while hot with a bit of Greek-style yogurt and some salsa on the side for a spicy kick

These healthy quesadillas include great ingredients that are good for you, such as spinach, tomatoes, whole-wheat tortillas, and Greek-style yogurt. Super easy and fast to make and are great for lunch or dinner.


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