Spinach and Mushroom Quesadillas

4.7(6)

I could eat quesadillas every day of my life, and I love this variation made with spinach, mushrooms, Fontina, and goat cheese. Flavorful beyond words.

by Ree | The Pioneer Woman·published 2011-02-17

Open original recipe

Special Dietary NeedsVegetarian

Servings

Total time

—

prep 10 min

Calories / serving

—

Ingredients (11)

serves

3 Tablespoons Butterbutter
16 ounces, weight White Mushrooms, Sliced
⅓ cups Sherry Or Winesherry
3 Tablespoons (additional) Sherry Or Winesherry
Kosher Salt And Pepper To Tastepepper
1 bag Baby Spinachspinach
12 whole Flour Tortillas (Soft Taco Size)flour
8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
3 ounces, weight Goat Cheese (chevre)
Extra Butter, For Tortillasbutter
Salsa, For Servingsalsa

Instructions (4 steps)

01Melt 2 tablespoons butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
02Return skillet to stovetop and reduce heat to medium-low. Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.

03To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more Fontina, then top with second tortilla. Smear softened butter lightly on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted. Repeat with remaining tortillas and filling.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.