I searched online for a few recipes that had ingredients that almost always have on hand and that keep in the fridge for up to a week without going bad. I found a few great options on Martha Stewart that I will be making throughout the week.
Ingredients
- 2 tablespoons canola oil
- 1/2 of a red onion
- 8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
- 6 ounces (about 8 cups) prewashed spinach, shredded
- Coarse salt and ground pepper
- 8 flour tortillas (8-inch) (I used 2 flatout wraps)
- 8 ounces (2 cups) pepper Jack cheese, shredded
Directions
- Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they’re tender, 6 to 8 minutes.
- Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
- Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
- Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.
I loved quesadillas and should make them much more often, they are quick and easy and I love when the flatout wraps gets a bit crunchy on the outside. The onion gets nice and soft while the mushroom and spinach add a really hearty quality. I served this with a handful of peppers and two small dishes of salsa and hummus. Clifford and I shared some of the peapods since he loves anything crunchy. My salsa of choice was Spike’s Black Bean and Corn Salsa, my favorite flavor.
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