You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Recipes

  • Muffin is filling breakfast
    When fall rolls around and it’s back to school and work, wouldn’t you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal? It’s just so boring day after day.
  • Quick side dish
    Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.
  • Sun shines on al fresco food
    Here comes the sun — and the fun of dining al fresco. When it comes to summer fare, familiar favorites are always welcome, such as burgers on the grill, sandwiches, salad, lemonade and dessert.
Advertisement
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

Advertisement