PW: Spinach and Mushroom Quesadillas
Verdict: Very yummy! A little salty, but that was my fault. I may have spilled more than I meant to.
Cook it again: Definitely!
Cost Factor: Fontina, Goat Cheese, Mushrooms, and a bag of baby spinach were the things we had to shop for. Not particularly expensive -- maybe $12-$15?
We typically have tortillas on hand in our house. We make quesadillas a fair amount -- both for quick lunches for all of us, and for simple dinners with the kids. And since we're salsa fiends, it's not unusual for us to be hungry but not "hungry enough," so we end up whipping up some quesadillas and eating them with salsa and having a nice, not-too-heavy meal.
Anyway, because we're big fans of quesadillas, this recipe was fun to see on our cooking club list. We don't typically have goat cheese and fontina in the house (let me rephrase: we have them often enough, but they are almost always dedicated to a particular recipe), and it's hit or miss whether we'll have spinach and mushrooms. So I did have to shop specifically for this recipe, but it wasn't terribly expensive or inconvenient.
|Tortillas are not shown. Whoops!|
You cook up the mushrooms with salt and pepper and butter,
|The recipe says to add salt here, and I did -- but there's enough salt in the cheese that you could skip it here altogether. That's what I will do next time.|
Then you grill your quesadillas.
|In the actual recipe, PW says to use a grill pan. We have one, but for quesadillas we always use our skillet grill pan. It's essentially a cast-iron comal, and it's amazing. We -- and by we, I mean Mick -- use it daily.|
A delicious success, and very filling!