Now that school is back in session, life is getting hectic.
Most weekdays, it’s a busy night with the kids’ homework and sports practices. I need quick and easy options for supper. I am constantly looking for dishes that are homemade and healthy but require minimal prep time.
Quesadillas are always a good option for a super fast dinner.
Think beyond plain cheese quesadillas. The varieties of quesadillas that can be prepared are endless—the only requisite ingredients are tortillas and cheese. Quesadillas can be filled with nutritious proteins and veggies for a filling dish that will please the pickiest of palates. Have fun experimenting with your favorite ingredients.
Grilled chicken or steak, sautéed shrimp, and canned black beans are perfect examples of filling sources of protein.
The cheese can be anything that melts easily. Cheddar and Monterey Jack are two of my standard go-to’s. Goat cheese and Parmesan can be added as well for an interesting twist.
The vegetables are the fun part. Almost any vegetable works well as a quesadilla ingredient. Depending on the vegetable, you might be able to use it raw or you may need to give it a quick sauté before adding it to the quesadilla. One of my favorite veggie combinations is spinach and mushroom. In the case of these two ingredients, both the spinach and mushrooms are better pre-cooked.
And don’t forget, quesadillas are also a great way to use up leftovers. It truly is a dish that can be whipped up when you think that you have nothing in the kitchen.
A little salsa, guacamole, and sour cream as garnish add the finishing touch.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Spinach and Mushroom Quesadilla
- 3 tablespoons olive oil, divided
- 1 pound white button mushrooms, stems removed and discarded, and sliced
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- 1 bag (6-ounce) fresh baby spinach
- 8 fajita-size (6-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- Vegetable oil, for the grates
In a large skillet over medium-high heat, warm 2 tablespoons of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the mushrooms, garlic, and thyme. Cook, stirring often, until lightly browned, about 5 minutes. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.
Return the skillet to the stove top and add the remaining olive oil. Add the spinach and cook, stirring often, until just wilted, about 1 to 2 minutes.
Place 4 tortillas on a work surface. Evenly sprinkle each with 1/4 cup of the cheese, 1/4 of the spinach, and 1/4 of the mushrooms. Cover with the remaining tortillas.
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Place the quesadillas on the grill. Close the lid and cook, turning once, until golden brown and the cheese is melted, about 2 to 3 minutes per side.
To serve, cut the quesadillas into wedges and serve warm.
Serves 4.
Cooking Tip: Frozen spinach can be substituted for the fresh. Just be sure to thaw and drain well before using.
Recipe reprinted with permission from Simply Grilling by Jennifer Chandler.
