The past month has been so full of travel. Unfortunately not the vacation, sunshine kind, though Ryan did get to spend a week in Orlando. In a hotel conference room – ha! Tonight was another night where our family was incomplete. This time, Ryan is away with our third, enjoying the wonderful adventures of 5th grade outdoor education.
It’s a rare occasion that I really love making dinner. During busy travel seasons in the winter, it’s especially hard for me to get motivated. I realize it’s a bit of an oxymoron that I mostly blog about food and I just confessed I don’t enjoy making dinner. Perhaps if I were able to serve dinner without receiving grossed out faces or “ew, what is this?”, there would be more joy. I get it. It would be amazing to just eat ice cream for dinner with a side of cookies. And gummy bears (which I’m presently eating… I keep a stash in my night table at all times. Don’t tell my kids.)
We almost did that tonight. I was struggling for ideas of what to feed the
monsters kids. I picked our youngest up from school and embarked on an adventure to Hobby Lobby. As we were turning into the shopping center, I realized there was a Walmart nearby. Many Walmarts have Tortilla Land tortillas. These tortillas have five ingredients – flour, water, sugar, canola oil and salt. They are in the refrigerator section, and they are not cooked. So when you cook them, it’s like you just made your own fresh tortilla. Without all the work!! I decided to detour since I’m rarely near a Walmart and the dinner inspiration had finally struck: quesadillas!
I knew I would need to make a plain cheese quesadilla for our youngest. But the fresh tortillas reminded me that I love this more grown up quesadilla. It has goat cheese, sautéed onions and spinach, and diced tomatoes. And it’s delightful. While I love a cheese quesadilla as much as my kids, this one is so tasty and not that much harder. I had dinner on the table in 15 minutes with a side of mango.
Goat Cheese & Veggie Quesadilla
- 1 tbsp ghee or olive oil
- 2 cups thinly sliced onion
- 9 ounces baby spinach
- 4 8- inch flour tortillas
- 4 ounces goat cheese
- 2 medium tomatoes diced or thinly sliced
Heat the oil in a large nonstick pan over medium heat. Add the onion and cook, stirring occasionally, until onion is dark golden brown, about 5-10 minutes. Remove from pan.
Rinse your spinach and add the wet leaves to the pan; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat.
Sprinkle a quarter of the goat cheese on one side of each tortilla and top with spinach, tomato and onion; fold closed and press lightly. Heat a clean pan and place two folded quesadillas in it; cook two minutes per side, or until golden brown. Repeat.
*If using the Tortilla Land uncooked tortillas, first brown one side of the tortilla in the clean pan. Flip it over, fill half with the cheese, spinach, tomato and onion, then fold the tortilla in half. Cook for about a minute and then flip it over to cook the other half for another minute or until lightly browned.