Spinach Mushroom And Monterey Jack Cheese Quesadillas Food

SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS

Steps:

• Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
• To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

CRISPY MUSHROOM, SPINACH, AND AVOCADO QUESADILLAS

Steps:

• In a large skillet over medium heat, heat oil until shimmering.
• Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
• Add half the spinach mixture, let it wilt a little, and then add the second.
• Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
• Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
• Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
• Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
• Heat a medium to large skillet on the stove over medium heat.
• Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
• Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
• Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
• Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
• Serve with salsa.

CHEESE SPINACH QUESADILLAS

Steps:

• Melt butter in a skillet and place a tortilla on it.
• Add half of the cheese to the tortilla.
• On top of the cheese, add half of the green onion and spinach.
• Sprinkle with half the garlic salt and chili powder.
• Top with another tortilla, turn over and fry in skillet until the cheese melts.
• Slice into quarters (or 1/8's for appetizers) and serve hot.
• Repeat with next 2 tortillas.
• Good served with salsa and sour cream!
• This would be great served with guacamole on lettuce and refried beans or/and rice.