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:
- Onion, garlic, jalapeño, sweet red pepper and whole cumin seeds:
- Roma tomato:
- Brie and cheddar cheese:
The mushrooms were sautéed with avocado oil in a hot pan.
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 was added and wilted for a few minutes under a lid.
The sautéed mushrooms were added back into the pan.
The tomato was added, the heat switched off and homemade fajita seasoning mixed in.
Chunks of Brie and shredded cheddar were placed on one side of a tortilla and the sautéed vegetables piled on top.
The folded tortilla was browned on both sides in a dry pan.
This spinach and mushroom quesadilla was as good or better than any I have experienced anywhere.
What could be more appropriate than a puddle of my fermented red hot sauce? The puddle had to be replenished at least twice.
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.