Spinach, Mushroom & Cheese Quesadillas

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

  1. In a large skillet, melt 1 Tbsp butter, add mushrooms, salt & pepper, sweat until brown, 6-7min.
  2. In a food processor, pulse zucchini until minced, add spinach & pulse till minced.
  3. 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.
  4. Top 4 tortillas with vegetable/cheese filling & mushrooms. Top with remaining tortillas and press firmly together.
  5. 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.

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