CEiMB: Mushroom Quesadillas
Jessica of Learning to Love Vegetables chose Ellie’s Apple Brown Betty for this week’s CEiMB recipe, which is actually the dish I chose to make last Thanksgiving when we all chose our own recipes for the holiday. Just the mention of it has me dreaming of Thanksgiving!
Since I had already made this week’s chosen recipe, I decided to go back and make a recipe I missed. I mentioned last week that it had been a pretty stressful week, so when a friend invited me over to cook dinner together and catch up, I jumped at the opportunity to be distracted for a few hours. Our menu consisted of last week’s CEiMB pick, Tomato Soup, and these Mushroom Quesadillas.
Ellie’s original recipe calls for these to be Chicken-Mushroom Quesadillas, but I’ve been making an effort to eat more vegetarian meals and thought these would be quite filling with the veggie filling alone. The hardest thing about making these was trying to flip them which is only a testament to how truly easy they are to prepare. If you are a pro flipper, these will be simple, but if you’re like me and unable to flip a grilled cheese or omelette without making a mess, you will stress about trying to invert the quesadillas the entire 3 minutes they’re cooking on the first side. Then you will start to flip one, spill some of the mushroom mixture into the pan and decide it really doesn’t matter all that much: even if some of the cheese and mushrooms are served on top of the quesadilla instead of inside it, the world will continue spinning. Plus it was delicious even if not picture-perfect!
This was probably one of the best quesadillas I have ever had, and I will definitely be adding this recipe to our menus on a regular basis.
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1 tablespoon canola oil
1 medium onion, diced
8 ounces cremini mushroom, sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 ounces baby spinach, julienned
4 whole wheat tortillas
4 ounces pepper jack cheese, shredded
Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 mushroom-spinach mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters.