Sautéed spinach and mushroom with cheese and taco sauce inside topped with lettuce, tomato and sour cream. This is my attempt to copy a wonderful dish I had in a tex-mex restaurant.
Gourmet Quesadillas
Prep time
Cook time
Total time
Author: Candice Beckwith
Serves: 4
Ingredients
- ½ c chopped frozen spinach, or 1 cup chopped fresh
- 8 oz mushrooms, sliced
- ½ onion, finely chopped
- chopped artichoke hearts (optional)
- clove of garlic, crushed
- Balsamic vinegar
- Soy sauce
- Olive oil
- Salt and pepper
- Tony’s Creole Seasoning (optional)
- Cheese (I usually use cheddar-
- the restaurant used smoked mozzarella)
- Butter
- Tortilla Shells
- Lettuce
- Tomato
- Sour Cream
- Salsa
Instructions
- Saute spinach, mushrooms, onions and garlic in olive oil and equal portions of Balsamic Vinegar and soy sauce (about 1 t of each). Season with salt, pepper and Tony’s. Set aside.
- Lightly butter separate pan and “toast” one side of tortilla shell. Flip and while toasting other side add spinach/mushroom mixture, cheese and a bit of salsa or taco sauce (ashamedly, we love a bottle of Taco Bell’s Hot Sauce).
- Remove this shell and again grease pan with a little butter. Then add another shell. Toast one side then put together with first shell and mixture (toasted side in) then toast final side until browned and cheese is melted inside. Cut into wedges and top each wedge with lettuce, sour cream and tomatoes.
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