I frequently use spinach and mushrooms together, probably more than any other two ingredients. They pair so well in a wide variety of dishes. Today I was contemplating using them to stuff large pasta shells but decided instead to make quesadillas.
It began by sautéing onion, garlic, jalapeño, red bell pepper and kosher salt with a little olive oil.
When the onions were beginning to soften I added mushrooms.
With the mushrooms mostly cooked it was time to add the spinach.
When it was almost time to put the quesadillas together I mixed in cubed/crumbled feta cheese.
For quesadillas that stay crispy longer I like to toast them in a dry pan without oil. With a heated skillet at the ready I softened a tortilla by microwaving it for 30 seconds, transferred it into the pan, added a couple slices of Swiss cheese followed by the spinach and mushroom filling. I folded the tortilla in half over the filling and toasted it on both sides.
I usually prefer a fresh raw salsa, but this time I made a cooked salsa to go with the quesadillas. Onions, garlic, tomatoes, jalapeños and corn were simmered in a small pot to which I added cumin, coriander, lime juice, turbinado sugar, chili powder, tomato powder and kosher salt.
When much of the liquid had boiled off and just before serving I added chopped cilantro.
This would have been a tasty quesadilla even without the cheese… but then, it wouldn’t have been a quesadilla.