Sunday, March 3, 2013

Spinach & Mushroom Quesadillas

Normal cheesy delicious quesadillas don't really need a recipe, but this one is filled with spinach, mushrooms and cheese. They were eaten very quickly tonight. I'm also looking forward to making these ones with kale and mushrooms with cream cheese next time I buy some kale.

Adapted from the Pioneer Woman

1 tbsp butter
8 oz mushrooms, sliced
salt & pepper (& red chili flakes?)
1 bag baby spinach or 1 package frozen spinach
6 medium flour tortillas or about 10 small ones
2 oz fontina or cheddar, grated
2 oz goat cheese
butter for skillet
hot sauce or enchilada sauce (or both, like we did) and sour cream for serving

Cook the mushrooms in a skillet with the butter, salt and pepper for about 6-7 minutes, until softened and browned. Remove to a bowl. If using fresh spinach, cook it up in the same skillet with a little more butter, salt and pepper until it just starts to wilt.

For each quesadilla, lay down some spinach, then mushrooms, then cheeses on a tortilla. Don't load it up too much or a lot will just eek out when you cook it. Cover with another tortilla and grill in buttered skillet until the cheese is melted and the tortillas on both sides are browned. For extra flavor, you could dust the tortillas with cumin before putting it in the skillet. (We somehow have a quesadilla maker, so I used that - which would be why my quesadillas look like they do. But I usually make quesadillas the way I described above.)

Slice them up (we use a pizza slicer) and serve hot with enchilada sauce and/or hot sauce and sour cream!

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