Spinach & Mushroom Quesadillas

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.

quesadilla

quesadilla

 

When the onions were beginning to soften I added mushrooms.

quesadilla

quesadilla

 

With the mushrooms mostly cooked it was time to add the spinach.

quesadilla

quesadilla

 

When it was almost time to put the quesadillas together I mixed in cubed/crumbled feta cheese.

quesadilla

quesadilla

 

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.

quesadilla

quesadilla

quesadilla

quesadilla

 

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.

salsa

salsa

 

When much of the liquid had boiled off and just before serving I added chopped cilantro.

salsa

quesadilla

 

This would have been a tasty quesadilla even without the cheese… but then, it wouldn’t have been a quesadilla.

quesadilla



 


9 thoughts on “Spinach & Mushroom Quesadillas

    1. Quesadilla is from the Spanish word queso which means cheese, so a quesadilla is a tortilla with cheese filling. Other things (vegetables, meat etc) can be included in the filling with the cheese. Anyone who likes cheese is sure to like quesadillas.

      Liked by 1 person

  1. I hadn’t ever thought to soften a tortilla BEFORE browning it in the frying pan, but that is probably a good practice. The tortilla will brown before it dries out so much because of the head start with the heat? Is that sound reasoning, or am I reaching for an explanation?

    Virtual hugs,

    Judie

    Liked by 1 person

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