This is still a work in progress and I’m just trying out a few things. Most blogs have a very specific theme, like perhaps a “food blog.” Well, I like food, so sometimes I post about it, but I’m mot sure if I want this to be a food blog or not, we’ll see.
This is something that takes a little time but tastes so good it’s worth it. Nice as an appetizer or party food. I am fond of baby portabellas in this dish, or just about any mushroom dish, but criminis would work just as well. Use what you like!
6 Tbsp unsalted butter
6 Oz any mushrooms, thinly sliced (2 C)
Salt & pepper
1 Lg zucchini, coarsley chopped
One 10oz pkg frozen, chopped spinach, thawed & squeezed dry
1 Tbsp extra-virgin olive oil
1 Med white onion, finely chopped
1 Garlic clove, minced
2 Med jalepeno peppers, seeded & finely chopped
1 Tsp dried oregano
1/4 C finely chopped black olives
1/2 C grated cotija cheese or crumbled feta (Manchego would also work well here)
3 Oz shredded mozzarella cheese (3/4 C)
Eight 8in flour tortillas
- In a large skillet, melt 1 Tbsp butter, add mushrooms, salt & pepper, sweat until brown, 6-7min.
- In a food processor, pulse zucchini until minced, add spinach & pulse till minced.
- In a large saucepan, melt 1 Tbsp butter in olive oil, add onion, garlic, jalepeno, & oregano, cook, stirring frequently until onion is soft, ~8min. Add zucchini mixture & olives, cook, stirring often for ~5min. Season with salt, remove from heat & let cool ~5min, then stir in cheeses.
- Top 4 tortillas with vegetable/cheese filling & mushrooms. Top with remaining tortillas and press firmly together.
- Brown quesadillas in a large skillet over medium high heat in 1/2 Tbsp melted butter.
Cut into quarters or eighths, depending on how many people you’re serving, and be sure to have salsa, sour cream & guacamole on the side.
