Sally's Recipe Of The Week: Ooey Gooey Vegetable Quesadillas
Ooey Gooey Veggie Quesadillas
Serves 2 – 4
Here is what you need:
4 large or medium tortillas (flour or corn)
2 cups of sliced mushrooms (I used button)*
1 bell pepper, any color you wish, Seeds removed and chopped
1 jalapeno pepper, seeds and stems removed, chopped (optional )
3 cups roughly chopped fresh spinach
½ large onion, diced
2 cloves garlic, minced
½ tsp ground cumin
½ tsp dried oregano or 1 TBS fresh chopped
½ tsp smoked paprika
5 to 7 ounces of shredded Mexican cheese
sour cream, salsa, chopped cilantro and lime wedges for serving
*If you want you can substitute cooked chicken or shrimp for the mushrooms.
Here is what you need to do:
Preheat your oven to 200.
In a large skillet heat the oil over medium high. Sauté the mushrooms in olive oil for about 5 minutes, do not salt them.Remove the mushrooms from the pan and add a little more oil if needed.Add in the onions, peppers, cumin, oregano, paprika and season with a little salt and pepper.
Cook stirring often until the onions and peppers soften, about another 5 minutes.Give the mushrooms a little salt then put them back in the pan along with the spinach and garlic. Cook, stirring constantly until the spinach wilts and the garlic is fragrant, just a couple of minutes. Taste and adjust seasoning as needed. Make sure there is no runny liquid in the pan, this should not be overly wet.
Brush a large skillet with oil or an oil spray and heat to medium hi.Place one tortilla into the pan.Spread ¼ of your cheese evenly across the tortilla.Then take half of your vegetable mixture and spread it across the tortilla.Put another layer of cheese on top of that and then top it off with another tortilla.
Cook until the bottom tortilla is nice and toasted. Just lift with a spatula to check it. When toasted to your liking, carefully flip the tortilla and toast the other side.Slide the quesadilla onto a baking sheet and pop into the oven to keep warm while you make your second quesadilla.
When done transfer to a cutting board and cut into quarters.
Serve with sour cream, salsa, chopped cilantro and lime wedges.