Wednesday, August 15, 2012

Pioneer Woman: Spinach and Mushroom Quesadillas

This is a recipe from the Pioneer Woman blog.  I've been bad about posting links to her blog recipes, but I'm trying to get better.  You can find this recipe here

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!
 Besides, this recipe is insanely easy.  Watch and learn:

You cook up the mushrooms with salt and pepper and butter,


wilt some spinach,

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.
and layer the fontina, mushrooms, spinach and goat cheese.


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.
This particular recipe is reminiscent of a hearty quesadilla I used to eat a LOT on Fridays in Lent.  We had neighbors who were dear friends, and we'd go to the same Mexican restaurant every Friday night for dinner.  This went on for years, and so during Lent, I had to get somewhat creative with what I ate.  Spinach-mushroom quesadillas were a regular selection.  Now that we've got this handy little recipe, we can make them at home on Fridays, too! 

A delicious success, and very filling!


--Jen

 



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