Morel Mushroom & Leek Quesadillas with Goat Cheese
Healthy, Vegetarian, Weeknight
Ingredients
2 tablespoons olive oil (divided)
2 medium-sized leeks, diced
3 cups morel mushrooms, diced
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
2 (10-inch) whole wheat flour tortillas
2 to 3 ounces goat cheese, crumbled
1/4 cup parsley, roughly chopped, plus more for garnish
Juice from 1 lime
Directions
Heat a large skillet over medium-hight heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add the leeks and cook for about 5 minutes, stirring often. Add the diced mushrooms, crushed red pepper flakes, and soy sauce. Continue to cook and stir until mushrooms and leeks are tender and fragrant. About 8 minutes.
Transfer the vegetables to a bowl. Carefully wipe the skillet down and drizzle remaining 1 tablespoon of oil. Turn the heat to medium-high and place one tortilla on the skillet. Top with sautéed veggies, goat cheese, parsley, and place remaining tortilla on top. Cook until the underside is golden, 3 to 5 minutes, and then carefully flip the quesadilla. Cook for another 3 to 5 minutes.
Slice the quesadilla into 4 pieces and serve with a squeeze of fresh lime juice and additional parsley.
Nutrition
Calories: 394
Total Carbohydrates: 29.7 g (9.9%)
Cholesterol: 16.3 mg (5.4%)
Total Fat: 25.3 g (39%)
Protein: 14.3 g (28.5%)
Saturated fat: 7.7 g (38.5%)
Per serving, based on 2 servings. (% daily value)
Sugar: 2 g
Unsaturated fat: 0 g