Meatless Monday: Make Yourself A Dang Quesadilla...

We like quesadillas in this household.  There are times  when I'm stuck on what to have for dinner and then B will come to the rescue with this brilliant idea, "Why don't you make us some dang quesa-DILL-as!"  And then I do...



No meat in the house?  Check.  Mushrooms on hand?  Check.  A little cheese?  Check.  Maybe some spinach? Check.  You're well on your way to deliciousness.


So, in honor of my favorite awkward 80's boy who made geek 'cool', I bring to you a favorite meatless recipe...

Dang Spinach and Mushroom Quesadillas

*adapted from PW's Spinach and Mushroom Quesadilla

16 oz sliced baby bella mushrooms 

1/2 cup thinly sliced red onion

2 Tbs olive oil

2-3 Tbs white wine

1 bag spinach 

12 flour tortillas

2 cups shredded Monterrey Jack cheese

4 oz pkg soft goat cheese (plain chevre)

Saute onion and mushroom in 2 Tbs of olive oil until golden.  Deglaze pan with the white wine and cook until liquid is evaporated.  Season with a bit of kosher salt and pepper to taste.  Set aside.

Top a flour tortilla with monterrey jack cheese.  Dot with the goat cheese, and layer spinach leaves over the cheese.  Top with a generous amount of the onion/mushroom mixture and a bit more cheese.  *Place another tortilla on top and grill on a griddle or nonstick skillet about 1-2 minutes on each side or until tortillas are golden and cheese is melted.

Enjoy!

*you can butter the tortillas first, but I've noticed the tortillas brown just fine without the added butter.