Monday, September 22, 2014

Spinach & Mushroom Quesadilla

Some nights, it's a good idea to have a meatless meal.  An easy spinach and mushroom quesadilla offers a nice way to incorporate veggies into your diet, and you won't miss the meat.  My husband claims he doesn't like spinach, but when I put it into this delicious quesadilla, he doesn't even notice.  



Spinach & Mushroom Quesadilla
flour tortillas (2 per person)- I use corn tortillas for my husband since he eats gluten-free
1 medium white onion, thinly sliced
1 container mushrooms
1 frozen package of spinach (you can use canned spinach- just drain well).
2 tablespoons butter
1 package shredded Mexican cheese blend
Cooking spray

Makes four servings.



Directions:
Prepare the spinach according to package directions.  I used a microwave steamer package.  It took only 6 minutes in the microwave.  After cooking, let it sit for one minute, open the package, and drain on paper towels.  Make sure you squeeze all the moisture out using a paper towel.  



Clean your mushrooms by taking a paper towel to wipe off any debris.  Cut woody stems off mushrooms.  Slice onions and mushrooms.  I use an egg slicer to slice the mushrooms.  It's quick and easy and you can have a whole bunch of sliced mushrooms in a just a nano-second. 

Using a pan on medium heat, melt 2 tablespoons butter, saute mushrooms and onions until tender.  Add drained spinach to mushroom and onion mixture. Stir together.  Set pan aside.  



Spray grill pan with cooking spray and heat pan to medium.  Place one tortilla in pan, sprinkle tortilla with shredded cheese, then top with about 1/2 cup of spinach, mushroom, and onion mixture.  Spread around evenly.  You should have enough for four servings, so divide it out.  Then sprinkle more cheese on top.  Add the other tortilla.  When you have grill marks and the quesadilla is lightly browned, flip it over so the other side can brown.  



I like to add sour cream and salsa verde as toppings and serve it with a small bowl of black beans.  

Here's how I made the black beans.  It's so easy.  Just saute 1/2 cup green pepper, 1/2 cup onion, and 1 teaspoon minced garlic in sauce pan.  Add 1 can of Ranch Style Black Beans.  Then add 1 teaspoon ground cumin.  Let simmer for about 15 minutes while you are grilling the quesadilla.  Makes 4 servings.



Enjoy this yummy dish with spinach as the starring role.  

-Karen

PS.  Here are a few of my tricks....Shhhh, don't tell anyone.


Want to know how I get great grill marks for panini sandwiches and quesadillas?
Put some water in a pot and put it right on the sandwich or tortilla.

Pizza cutters aren't just for pizza.  Use it to cut your quesadilla!  You'll have perfect slices.
Ok...those are all the tricks I will divulge for today.  Enjoy and keep checking back with The Teacher Dish for more great recipes and ideas for teachers.

1 comment:

  1. gonna have to try it. thanks, Leanne

    ReplyDelete


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