Tuesday, June 15, 2010

Spinach and Mushroom Quesadillas

This recipe was suggested by a reader. She said much like pizza, quesadillas are great for CSA veggies because you can add almost anything to them. The seasonings in these were delicious and I will make them again with some other combination of protein and veggies.

Meatless Monday Menu: Mom out to the PTO Picnic with Spinach and Mushroom Quesadillas to share. Additional quesadillas left at home along with leftover salad for the rest of the family.
Farm Share Produce: Garlic Scapes, Spinach

Spinach and Mushroom Quesadillas
Adapted from http://annies-eats.com/2008/06/04/chicken-and-spinach-quesadillas/

1 T olive oil, plus more for brushing on tortillas
¼ t red pepper flakes
1-2 cloves garlic crushed or garlic scapes chopped
½ t fajita seasoning (see below to make your own)
8 oz. mushroom sliced
1 bunch fresh spinach
1 cup Monterey Jack cheese
6 whole grain tortillas

Heat the olive oil on medium high heat in a skillet. Add red pepper flakes, garlic, and fajita seasoning. Cook 1 minute, until fragrant. Add mushrooms. Cook 3-4 minutes until tender. Add spinach and cook until it wilts. Take mushroom and spinach mixture off the heat.

Brush the tortillas with olive oil. Place on grill or grill pan flat. Add mushroom and spinach mixture to half of the tortilla. Add a handful of the cheese. Fold the tortilla in half and grill until grill marks appear.

Homemade Fajita Seasoning
From my aunt who loves to cook!

2 tablespoons Cumin
1 tablespoon Chili powder
1 tablespoon paprika
1 teaspoon each
garlic powder
onion powder
dry mustard
black pepper

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