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Recipes

  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • A twist on classic soup
    As much as we love a classic chicken noodle soup, we decided to mess with ours a bit. The essence of the dish stayed the same – chicken and noodles swimming in chicken broth.
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Scripps Howard News Service
Mushroom Spinach Quesadillas

Sneak spinach into quesadillas

Popeye might have loved his spinach, but it can be tough to get kids (and some adults) to eat the leafy green vegetable. Try hiding it inside a cheesy quesadilla, paired with garlicky sautéed mushrooms.

You don’t need any special equipment to make this super-easy recipe, just a hot pan or skillet. Serve with sour cream and/or guacamole and salsa for dipping. From Chili Pepper magazine, October/November 2012.

Mushroom Spinach Quesadillas

8 ounces button mushrooms

10 ounces fresh spinach

2 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

Salt and pepper, to taste

1 tablespoon vegetable oil

8 (10-inch) flour tortillas

2 cups Monterey Jack or habañero cheese, shredded

Clean mushrooms with a damp paper towel, remove stems and cut into thin slices.

Place spinach in a large pot of salted boiling water and quickly blanch. Remove and place in a large bowl of icy water. Allow to cool, remove and squeeze out excess water. Roughly chop and set aside.

Melt butter in a skillet over medium heat. Add onion, garlic, mushrooms, salt and pepper. Cook about 5 minutes. Mix in spinach to reheat, then remove from heat and set aside.

In a small skillet, heat oil over medium-low heat. Place 1 tortilla, a layer of cheese, spinach mixture and a little more cheese and top with another tortilla. Press down to adhere both sides and melt cheese, and cook about 3 minutes on each side, until golden brown.

Cut into 4 wedges and serve. Repeat with the rest of the tortillas. Serves 4.

– Gretchen McKay, Pittsburgh Post-Gazette

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