Spinach & Mushroom Quesadilla

Last night Faye put together a Salmon salad for her lunch today, so for my lunch today there was only my own tastes to please. I indulged in one of my favorite vegetable combinations — spinach and mushrooms — in one of my favorite formats: a quesadilla.

There is nothing new about this combination. I’ve used it countless times in omelets, crêpes, stir fries and soups, on pizza, and for a topping over baked potatoes, rice or sweet potatoes. If there was anything different about what I did today it was to prep all the ingredients ahead of time rather than my usual modus operandi: prep as I go, selecting ingredients at whim.

  • Washed spinach with stems removed:

spinach & mushroom quesadilla

 

  • Onion, garlic, jalapeño, sweet red pepper and whole cumin seeds:

spinach & mushroom quesadilla

 

  • Mushrooms:

spinach & mushroom quesadilla

 

  • Roma tomato:

spinach & mushroom quesadilla

 

  • Brie and cheddar cheese:

spinach & mushroom quesadilla (8).jpg

spinach & mushroom quesadilla

 

The mushrooms were sautéed with avocado oil in a hot pan.

spinach & mushroom quesadilla

spinach & mushroom quesadilla

 

The browned mushrooms were set aside and in the same pan the onion, garlic, peppers, cumin seeds and kosher salt were sautéed at medium high heat with a little more avocado oil.

spinach & mushroom quesadilla

spinach & mushroom quesadilla

 

Spinach was added and wilted for a few minutes under a lid.

spinach & mushroom quesadilla

spinach & mushroom quesadilla

spinach & mushroom quesadilla

 

The sautéed mushrooms were added back into the pan.

spinach & mushroom quesadilla

 

spinach & mushroom quesadilla

 

The tomato was added, the heat switched off and homemade fajita seasoning mixed in.

spinach & mushroom quesadilla

spinach & mushroom quesadilla

spinach & mushroom quesadilla

 

Chunks of Brie and shredded cheddar were placed on one side of a tortilla and the sautéed vegetables piled on top.

spinach & mushroom quesadilla

spinach & mushroom quesadilla

 

The folded tortilla was browned on both sides in a dry pan.

spinach & mushroom quesadilla

spinach & mushroom quesadilla

 

This spinach and mushroom quesadilla was as good or better than any I have experienced anywhere.

spinach & mushroom quesadilla

spinach & mushroom quesadilla

 

What could be more appropriate than a puddle of my fermented red hot sauce? The puddle had to be replenished at least twice.

spinach & mushroom quesadilla

 

The portion of sautéed vegetables that wouldn’t fit in the quesadilla will not go to waste (although it might go to waist, depending on how it is used). It may go on an individual pizza, or in an omelet, or even on sandwiches.

spinach & mushroom quesadilla

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4 thoughts on “Spinach & Mushroom Quesadilla

  1. Are you finding that avocado oil is any different from regular fine oil? I’ve been using interchangeably with sunflower oil, ghee, and the occasional coconut oil.

    Virtual hugs,

    Judie

    •~•~•~•~•~•~•~•~•~•~•~•~•

    Liked by 1 person

    1. I mostly cook at lower temperatures so olive oil is my first choice, but at higher temperatures I switch to avocado oil. I’ve sometimes mixed oils to raise the smoke point of the one with the lower smoke point. Other than higher smoke point I haven’t noticed much difference in the various oils. I don’t use ghee very often simply because it is at the very back of the refrigerator and not easy access.

      Liked by 1 person

      1. My biggest problem with ghee is to keep myself from eating it straight out of the jar. It tastes like fabulous butterscotch, caramel, or maybe penuche. Last time I made it, I let it cook down for about an hour – oh my!

        Liked by 1 person

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