More Than Gouda Quesadillas

1. 1

   Melt butter in a non-stick skillet which is larger than your tortilla.

2. 2

   Add shallot and cook over medium-low heat, stirring occasionally, until soft (about 8-10 minutes).

3. 3

   Add wine and then baby spinach cooking for 2 more minutes stirring occasionally.

4. 4

   Remove from heat into a bowl.

5. 5

   Place a little olive oil in the bottom of the skillet.

6. 6

   Place a tortilla in pan and over half the tortilla spread some cheese, followed by some of the shallot/spinach mixture, 1/2 tablespoon sun-dried tomatoes and a little more of the cheese.

7. 7

   Sprinkle with a little garlic salt.

8. 8

   Fold in half and cook over medium heat until cheese has melted and tortilla has browned to your liking and then flip and cook the other side.

9. 9

   Repeat for second quesadilla.

10. 10

    Slice into wedges and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.