Ingredients
-
1
-
1/2
-
-
8 - 10
-
6
-
1/2
-
2 1/2
-
2
-
4
-
-
-
-
-
-
Directions
Crispy Mushroom, Spinach, and Avocado Quesadillas, This recipe gets the award for best recipe of the year so far I didn’t have mushrooms, and they’re not my favorite anyway so I added extra spinach Instead of avocado slices, I made guacamole so I had the flavors of jalapeno and cilantro (plus it spread nicely I also cut them into 4ths instead of 3rds because it’s easier to eat that way These are hard to stop eating, so if you think this serves 4 think again Recipe courtesy of Cookie and Kate , Made this last night So sorry I wasted the ‘shrooms and avocados Really bland and boring If I’m going to eat something that is so high in fat and calories, it should actually have some flavor , Delicious! I did make individual quesadillas and served with salsa and sour cream Thanks! Made for Pic a Chef(PAC) event, March 2013
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Steps
|
1
Done
|
In a Large Skillet Over Medium Heat, Heat Oil Until Shimmering. |
|
2
Done
|
Add Chopped Red Onion and a Dash of Salt, Stirring Occasionally, Until the Onions Are Turning Translucent. Add Sliced Mushrooms and Cook, Stirring Occasionally, Until Tender and Turning Golden, About 6 Minutes. |
|
3
Done
|
Add Half the Spinach Mixture, Let It Wilt a Little, and Then Add the Second. |
|
4
Done
|
Cook Until Spinach Is Wilted and the Mixture Is Dry, 2 to 3 Minutes or Longer. Season With Salt and Pepper and a Splash of Lime Juice. Remove from Heat. |
|
5
Done
|
Divide 1 Cup Shredded Cheese Between the 4 Quesadillas, Covering Only Half of Each Tortilla With Cheese. |
|
6
Done
|
Divide the Spinach and Mushroom Mixture Evenly on Top of the Cheese on Each Quesadilla, Then Top With Avocado Slices. |
|
7
Done
|
Top All of That With 1 Cup Shredded Cheese, Divided Equally Between the 4 Quesadillas. Press the Empty Tortilla Halve Over the Toppings. |
|
8
Done
|
Heat a Medium to Large Skillet on the Stove Over Medium Heat. |
|
9
Done
|
Place One Quesadilla Into the Pan and Cook For a Few Minutes Then Carefully Flip With a Spatula. |
|
10
Done
|
Immediately Sprinkle Some of the Remaining Cheese Over the Hot Sides of the Quesadilla, and Let the Cheese Sizzle Into the Quesadilla For a Couple Minutes. |
|
11
Done
|
Flip and Cook the Other Side For a Couple Minutes If Necessary, Until Both Sides Are a Nice, Crisp Golden Brown. |
|
12
Done
|
Let the Quesadillas Cool on a Cutting Board For a Few Minutes, Then Slice Each Quesadilla Into Three Slices Using a Pizza Cutter or a Very Sharp Knife. |
|
13
Done
|
Serve With Salsa. |
