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Mushroom and Spinach Quesadillas

February 22, 2011

Mushroom and Spinach Quesadillas

Happy Tuesday!  Nothing is better than a Tuesday that feels like a Monday … it just means that the end of the week is even closer!  Today was a really busy day for me at work, with lots of things to deal with after the long weekend.  Marc also was busy, sorting things out after his move.  After running out to pick up a stand from someone on Craigslist for our new TV, I almost threw in the towel and suggested we pick something easy up for dinner.  I sucked it up, though and went ahead with our plans to make this awesome dish, from another of my favorite websites, The Pioneer Woman.

These are *technically* quesadillas, but I think that the ingredients of this dish don’t really put it in Mexican territory — with goat cheese and mushrooms cooked in sherry, it defies the usual quesadillas that we’ve made before.  Pair it with the fact that I served these quesadillas with a bruschetta topping instead of a salsa, and this is the ultimate in fusion cooking.  But hey, when something’s good, it’s good.  You look past the technical details and embrace all things that are delicious.

Mushroom and Spinach Quesadillas

Adapted from The Pioneer Woman

Makes 2 quesadillas

  • 8 oz. cremini mushrooms, sliced
  • 6 oz. baby spinach
  • 3 tbsp. sherry
  • Pepper jack cheese
  • Goat cheese
  • Flour tortillas
  1. In an oiled pan, cook mushrooms until liquid is released and mushrooms begin to brown.  When mushrooms cook more, splash in sherry and cook until wine evaporates.
  2. Remove mushrooms from pan. Add spinach and cook until it wilts.  Remove from pan.
  3. Arrange pepper jack on one tortilla, and layer mushrooms and spinach on top of cheese.  Add more pepper jack cheese and small dollops of goat cheese.  Cover with tortilla.
  4. Cook quesadillas in heated and oiled pan until golden brown on either side.
  5. Slice quesadillas and enjoy with salsa or tomato product of your choice.
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