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Rachael shares her quick and easy quesadillas with a creamy mushroom and spinach filling + LOTS of cheese.
Filled with a Spanish-influenced mixture of mushrooms and spinach in a creamy sauce made with cotija cheese and Mexican crema instead of heavy cream, these are great for lunch, brunch or dinner. Rach calls it a "weird mashup" that maybe came to her in her dreams, but she thinks you're going to be really excited about it!
Chop and/or process spinach.
Heat a large nonstick skillet over medium-high heat and a large cast-iron skillet over medium heat.
To the nonstick skillet, add the oil and mushrooms and brown and crisp, 6 to 7 minutes. Add oregano, salt and pepper, shallots and garlic, stir a minute, then add sherry and wilt in spinach to combine. Add the crema and cotija cheese and bubble at low 1 to 2 minutes more.
Combine Jack and cheddar cheeses and spray the cast-iron pan with oil. Add a couple tortillas, lightly toast and flip. Top half of each tortilla with cheese, some mushroom filling and more cheese on top of filling. Fold into filled half moons and brown and toast, then turn quesadillas to melt cheese, remove to board and repeat. Cut into wedges, top with pickled jalapeno rings (if using) and serve.