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 dont 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