Leek, Mushroom, and Goat Cheese Quesadilla
The 6" skillets fit a small corn tortilla perfectly. This one-pot dinner is a great quick meal for one and easily adaptable.
INGREDIENTS | SERVES 1
1 tablespoon olive oil
¼ cup leek, chopped
¼ cup mushrooms, chopped
½ teaspoon garlic powder
Salt to taste
Pepper to taste
2 corn tortillas
¼ cup goat cheese, crumbled
½ cup salsa and sour cream, optional
Place a small skillet over medium heat. Once heated add the olive oil and leek. Cook for 3–4 minutes or until the leek is just starting to soften. Add the mushrooms, garlic powder, salt and pepper to taste and stir frequently for 4–5 minutes. The mushrooms should reduce and the leeks should start to turn golden.
Remove the contents of the skillet to a small bowl. Wipe out the skillet and add a teaspoon of olive oil. Place one corn tortilla in the skillet and add the leek and mushroom mixture on top of it. Add the cheese on top, being careful to keep it from touching the sides of the skillet. Place another tortilla on top and press down.
Cook for 3–4 minutes, or until the bottom tortilla is crispy. Carefully remove the quesadilla from the skillet and flip over. Cook the second side for 2–3 minutes or until crispy.
Remove from skillet and let it rest for 3 minutes before slicing in half and serving with or without salsa and sour cream.
