Spinach & Mushroom Quesadillas

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I guess you know I have a problem.  I’ve become obsessed with finding a fantastic quesadilla recipe.  This one is good, really good, and my husband said “yes, you can make this one again!”  High praises from the man who has never met a leftover he didn’t like.  I found this recipe on The Pioneer Woman’s site.  I have come to trust Ree’s recipes.  The ingredients are not weird and hard to find, and I figure if her cowboy husband will eat it, it must be OK.

The only thing that might make this one better is grilled chicken.  Oh I remember the days, grilling chicken on the back deck, listening to the lawnmowers, smelling the fresh cut grass, watching the neighborhood kids ride by on their bicycles, laughing and soaking up the sunshine.  Maybe grilled chicken makes everything better.  Maybe sunshine makes things better.  Either way, it’s Friday and it’s almost March!  Summer is close behind.

Spinach & Mushroom Quesadillas

3 Tablespoons Butter
16 ounces, weight White Mushrooms, Sliced
⅓ cups Sherry Or Wine
3 Tablespoons (additional) Sherry Or Wine
Kosher Salt And Pepper To Taste
1 bag Baby Spinach
12 whole Flour Tortillas, I used whole wheat
8 ounces, weight Fontina Cheese, Grated
3 ounces, weight Goat Cheese (chevre)

Melt 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.

Return skillet to stove top and reduce heat to medium-low. Melt additional 1 tablespoons of butter and add a couple of tablespoons 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.

To 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.

Slice quesadillas into four wedges and serve immediately.

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Hope you have a wonderful weekend!  Thanks so much for stopping by.

Tricia