Crispy Spinach and Mushroom Quesadillas

 

Q: Whats better than quick and easy meal on a busy night?

A: Quick, Easy, and TASTY,  CRISPY (and for me healthy, but my husband and kids might choose to leave that one out). 🙂

Anyways, look no further for your evening meal if your nodding your head reading this and  thinking, “Yeah, I like those things” because this has got it all my friends.

I was having one of those days where it was 4:00pm and I still didn’t know what we were having for dinner, and if your like me the panic button goes on pretty fast at that point, but my sister  Shirley (yes the same Shirley that gave me this awesome recipe) gave me a link to some meatless recipes (I like meat, don’t worry) and these Crispy Spinach and Mushroom Quesadillas just jumped out at me, and did not disappoint! The kids gobbled them up, the husband liked them, and they were kind of a fun finger food change for dinner!

Crispy Spinach and Mushroom Quesadillas

printed recipe

printed recipe with picture

*Note: The recipe says that the quesadillas can be assembled together ahead of time up to step 3 and then just store them in the fridge. I didn’t try that, but I think it would work and definitely a good way to prepare if you know you are going to have a busy night. Also, the ingredients are pretty interchangeable, I used a yellow onion, and whatever cheese I had on hand! 

Ingredients:

2 tablespoons canola oil

2 medium red onions, thinly sliced

8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced

6 ounces (about 8 cups) prewashed spinach, shredded

Coarse salt and ground pepper

8 flour tortillas (8-inch)

8 ounces (2 cups) pepper Jack cheese, shredded

Directions:

  1. Preheat oven to 400 degrees (unless you want to bake the quesadillas later) . In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they’re tender, 6 to 8 minutes.
  2. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
  3. Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
  4. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

Recipe Source: Marthastewart.com here

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This entry was published on September 27, 2012 at 2:39 pm. It’s filed under appetizer, Main Dish, Sides/Salads and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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