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Ingredients

1 onion, chopped 6 large cremini mushrooms, chopped 2 large cloves garlic, minced salt and ground black pepper to taste 2 tablespoons extra-virgin olive oil 2 teaspoons balsamic vinegar ¼ cup herbed goat cheese (chevre) 4 teaspoons whipped cream cheese 4 flour tortillas ⅓ cup shredded mozzarella cheese

Nutrition Info

345.5 calories carbohydrate: 33.4 g cholesterol: 22.5 mg fat: 18.5 g fiber: 2.5 g protein: 11.7 g saturatedFat: 6.9 g servingSize: - sodium: 492.9 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Heat a skillet over medium heat. Cook and stir onion, mushrooms, garlic, salt, and black pepper with olive oil and balsamic vinegar until onion is translucent and mushrooms are lightly browned, 3 to 5 minutes.
Mix goat cheese and cream cheese together in a small bowl.
Heat a large skillet over medium heat. Warm a tortilla on the hot skillet for 1 minute, flip and repeat on other side.
Spread 1/4 goat cheese mixture onto warmed tortilla, spoon 1/4 mushroom mixture on one half of tortilla. Sprinkle 1/4 mozzarella cheese over mushroom mixture.
Cook quesadilla until mozzarella cheese begins to melt, about 5 minutes, fold tortilla over melted cheese and press to seal. Repeat with remaining tortillas and fillings.

4 servings

A delicious updated version of the traditional quesadilla! It's always a hit.