Spinach, Mushroom & Cheese Quesadillas

Amarante

Fri, Jul 22 2022, 12:53 pm

Made these for lunch - couldn't be easier. I didn't have fontina so I subbed the Swiss cheese I had but any cheese would work

SPINACH, MUSHROOM, AND FONTINA QUESADILLAS

Excerpt From: Sara Kate Gillingham - The Kitchn Cookbook

MAKES 4 QUESADILLAS

The name of the game is “get dinner on the table.” When you want something fast and easy, a quesadilla will never let you down. As you can see by this recipe, quesadillas certainly don’t need to use Mexican ingredients—in fact, as long as you have tortillas, you have the perfect vehicle for whatever odds and ends you have in the fridge. A handful of spinach, a container of mushrooms, a pile of cheese, and dinner is minutes away.

1 teaspoon olive oil
8 ounces cremini mushrooms, stems removed and caps sliced ⅛ inch thick or thinner (about 3 cups)
½ teaspoon salt
¼ teaspoon dried thyme or 1 teaspoon fresh thyme
Freshly ground black pepper
6 ounces baby spinach (5 to 6 cups, loosely packed)
4 teaspoons unsalted butter
4 9- to 10-inch flour tortillas
2 cups shredded fontina cheese

Warm the olive oil in a deep skillet over medium heat. Add the mushrooms and ¼ teaspoon of the salt. Cook, stirring frequently, until all the liquid released from the mushrooms has evaporated and the mushrooms are soft and golden, about 10 minutes total. If the mushrooms start to scorch before cooking through, reduce the heat slightly. Stir in the thyme and black pepper to taste.

Add the baby spinach, the remaining ¼ teaspoon salt, and 1 tablespoon water to the pan. Stir until the spinach has completely wilted and tastes tender, 2 to 4 minutes. Taste and add salt and pepper as needed. Transfer the mushroom and spinach mixture to a clean bowl.

Wipe the skillet clean. Over medium heat, swirl 1 teaspoon of butter to coat the bottom of the pan. Lay one tortilla in the pan. Sprinkle ½ cup of cheese over the entire tortilla, and then spread a quarter of the mushroom-spinach mixture over just half of the tortilla (to make it easier to fold the quesadilla without the filling falling out). When the cheese has melted and the underside of the tortilla is speckled with golden spots, fold the tortilla in half and slide it onto a plate. Repeat with the remaining tortillas. Slice the quesadillas into wedges to serve