Mushroom and Spinach Baked Quesadillas
Mushrooms are right there with tofu, a little less baggage, but an even longer history of dislike and queasy encounters. Slimy, grey… they remind me of slugs. And while I’m fairly adventurous I can say that unless in a survival situation, I won’t be trying slugs.
BUT, like tofu, I am working on trying to like them. This recipe helped a little, but I can say I like tofu more.
I cut mushrooms up really tiny, seasoned them with salt and pepper, while cooking them in olive oil with minced garlic and a small amount of chorizo for spice and protein. Grated cheddar and mozzarella, and cut up some spinach which I slightly wilted in the pan with the mushrooms, before pulling it off the heat.
Then I added all of the above to some tortillas, folded them over, and added a little oil to them to help them get a little more brown. And baked them for 10 minutes.
Served them with guacamole, Greek yogurt, and salsa for dipping. topped with fresh cilantro. Over all, a decent recipe. I think next time I switch the chorizo and mushrooms… showcase the chorizo and have the mushrooms add interest.
*did not make a good leftover at all*
Coffee & Conundrums 