Spinach and mushroom quesadillas
I don't know anyone who doesn't like quesadillas. Consisting of cheese and any number of other savoury ingredients wrapped in a wheat or corn tortilla, and then browned to perfection, a quesadilla makes a great appetiser or main dish.
In these quesadillas, I use fresh spinach, but frozen spinach can be used if that is more convenient. In addition, I love whole wheat tortillas, but any kind may be used; sundried tomato, cheese, spinach, ancient grains--these are all available in the stores here and I imagine they'd be great too.
Ingredients (Makes 16 wedges for approx. 4 main course servings)
Directions
*If using frozen spinach, cook according to package directions and make sure you SQUEEZE it dry.
**When I make larger quantities of these, I use my large griddle instead of a skillet so I can cook them all at once.
In these quesadillas, I use fresh spinach, but frozen spinach can be used if that is more convenient. In addition, I love whole wheat tortillas, but any kind may be used; sundried tomato, cheese, spinach, ancient grains--these are all available in the stores here and I imagine they'd be great too.
Spinach mushroom quesadillas, served with sour cream and corn chips on the side
- 2 cups shredded light mozzarella cheese
- 1.5 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup sliced mushrooms
- 4 10-inch whole wheat tortillas
- 1 pound of fresh spinach, shredded (equivalent to approx. 10 oz frozen*)
- 1 tsp cumin
- minced jalapeno peppers, to taste (optional)
- chopped black olives, to taste (optional)
- to serve: salsa, sour cream, guacamole, pico de gallo, etc.
Directions
- Cook spinach until it is dark and wilted. Drain and pat dry.
- Sprinkle 1/4 cup cheese over half of each tortilla; set aside.
- Heat olive oil in a skillet over medium heat. Stir in garlic, onions, and mushrooms, and cook about 5 minutes.
- Mix in spinach and cumin (and jalapenos and olives, if using), and continue cooking 5 minutes.
- Place an equal amount of the mixture on top of the cheese on each tortilla, and then sprinkle 1/4 cup cheese over the filling. Fold tortillas in half over the filling and cheese.
- Place quesadillas in dry skillet or a griddle**, and cook a few minutes on each side, until golden brown. Cut each quesadilla into 4 wedges (I use a pizza cutter) and serve with dips or sides of choice.
**When I make larger quantities of these, I use my large griddle instead of a skillet so I can cook them all at once.
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