What's for Dinner: Mushroom Spinach Quesadillas

Mushroom Spinach Quesadillas
By Gretchen McKay / Pittsburgh Post-Gazette

Mushroom Spinach Quesadillas

PG tested

Popeye might have loved his spinach, but it can be tough to get kids (and some adults) to eat the leafy green vegetable. I say, hide it inside a cheesy quesadilla, paired with garlicky sauteed mushrooms.

You don't need any special equipment to make this super-easy recipe, just a hot pan or skillet. Serve with sour cream and/or guacamole and salsa for dipping.

  • 8 ounces button mushrooms

  • 10 ounces fresh spinach

  • 2 tablespoons butter

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • Salt and pepper, to taste

  • 1 tablespoon vegetable oil

  • 8 10-inch flour tortillas

  • 2 cups Monterey Jack or habanero cheese, shredded

Clean mushrooms with a damp paper towel, remove stems and cut into thin slices.

Place spinach in a large pot of salted boiling water and quickly blanch. Remove and place in a large bowl of icy water. Allow to cool, remove and squeeze out excess water. Roughly chop and set aside.

Melt butter in a skillet over medium heat. Add onion, garlic, mushrooms, salt and pepper. Cook about 5 minutes. Mix in spinach to reheat, then remove from heat and set aside.

In a small skillet, heat oil over medium-low heat, place 1 tortilla, a layer of cheese, spinach mixture and a little more cheese and top with another tortilla. Press down to adhere both sides and melt cheese, and cook about 3 minutes on each side, until golden brown.

Cut into 4 wedges and serve.

Serves 4.

-- Chili Pepper magazine, Oct./Nov. 2012 (www.chilepepper.com)


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