Leek, mushroom, and goat cheese quesadilla recipe

Ingredients

• 1 tbsp plus 1 tsp olive oil
• ¼ cup leek, chopped
• ¼ cup mushrooms, chopped
• ½ tsp garlic powder
• Salt to taste
• Black pepper to taste
• 2 corn tortillas
• ¼ cup goat cheese, crumbled
• ½ cup salsa and sour cream (optional)

1. Place a small skillet over medium heat. Once heated, add 1 tablespoon olive oil and the leek. Cook for 3–4 minutes, or until the leek is just starting to soften. Add the mushrooms, garlic powder, and salt and pepper to taste and stir frequently for 4–5 minutes. The mushrooms should reduce and the leeks should start to turn golden.
2. Remove the contents of the skillet to a small bowl. Wipe out the skillet and add 1 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.
3. 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.
4. Remove from skillet and let it rest for 3 minutes before slicing in half and serving with or without salsa and sour cream.