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Roasted Carrot, Spinach And Goat Cheese Quesadilla

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40min

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4 servings

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These Roasted Carrot, Spinach and Goat Cheese Quesadillas are a delicious and healthy twist on the classic Mexican dish. Sweet and tender roasted carrots are combined with fresh spinach, creamy goat cheese, and a hint of cumin, then tucked into crispy tortillas. Perfect for a quick and satisfying lunch or dinner, these quesadillas are packed with flavor and nutrients.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
6 g
Allergen Content

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Milk

Wheat

Ingredients

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Steps

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1
Roast the carrots

Preheat the oven to 425°F (220°C). Peel and slice the carrots into 1/4-inch thick rounds. Toss the carrot slices with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin. Arrange in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.

2
Prepare the spinach

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the baby spinach and sauté until wilted, about 2-3 minutes. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin.

3
Assemble the quesadillas

Crumble the goat cheese. Lay out the flour tortillas and divide the roasted carrots, sautéed spinach, and crumbled goat cheese evenly among the tortillas, placing the filling on one half of each tortilla. Fold the tortillas in half to form a half-moon shape.

4
Cook the quesadillas

Heat a large skillet or griddle over medium heat. Cook the quesadillas for 2-3 minutes on each side, until the tortillas are golden brown and crispy and the cheese is melted.

5
Serve

Cut the quesadillas into wedges and serve hot, with salsa and sour cream on the side if desired.

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