Spinach and Mushroom Quesadillas... recipe below...
Thanks for the patience while we took a breather around here. All is well, Rob is home and we spent a lovely weekend chipping ice to make the driveway safer, laughing, cooking and relaxing together. I'm so looking forward to the week ahead as it is the last one before our (much needed, in my opinion) winter break.
Last night we scrounged around for some ingredients to make dinner and came up with a winner, anything with spinach and mushrooms is fabulous in my world so this was fabulous. We pared it with some spanish rice (with chorizo) and I was in love...
Spinach and Mushroom Quesadillas
1 Bag Fresh Washed Spinach
10 oz. Baby Bella Mushrooms sliced (any mushrooms will do)
8 oz. block Monterey Jack cheese shredded (you can find this pre-shredded)
1 medium red onion
4 large tortillas
2 tbs. olive oil
In a medium skillet, saute the red onion until it develops some color (and you contemplate sticking your fingers in to grab a taste). While the onion continues to saute, add the mushrooms and cook them with the onion until they too gain some color (and you brave more burns to grab another taste). Salt to taste. Remove to a bowl. Wilt the spinach in the same skillet (we minimize dishes around here... no dishwasher you see). Place the spinach in the bowl with the mushrooms and onions (those you have left after tasting). In that same well loved skillet place a large tortilla. Cover the tortilla with about 1/4 of the cheese spreading it around. Spoon the spinach/mushroom mixture over the cheese spreading it evenly. Cover with another 1/4 of the cheese and top with a tortilla. Allow the cheese melt and tortilla to crisp (about three-five minutes) Turn to crisp on the other side (tried and true method of turning... place cutting board on top of skillet, flip skillet so quesadilla is on the cutting board, scootch - technical term- it back into the skillet). These are amazingly tasty, easy to make and you will love them. We had these with...
Spanish Rice with Chorizo
1 red bell pepper
1 medium yellow onion
6 oz. chorizo roughly chopped
1 1/2 cup of long grain white rice
3 garlic cloves
4 cups chicken stock
Saute onions, peppers and chorizo together in a skillet with some olive oil. Add rice cook and garlic cloves. Cook for about a minute or so. Add the stock and cook for 20 mins or so until the rice is cooked to your taste. Salt and pepper to taste... let stand five minutes or so to cool (says my tongue) then eat (says Rob)!
