|Spinach, Mushroom, Cheddar Quesadillas|
Ingredients for Quesadillas:
- 4 gluten free large tortillas Note: I like to use either the Food for Life, brown rice tortillas or the Udi's flour tortillas
- 1 10 ounce package of frozen spinach
- 2 cups of cheddar cheese shreds Note: Daiya makes a wonderful gluten/soy and dairy free cheese alternative
- 3 tablespoons olive oil
- olive oil cooking spray Note: Glick's is gluten/soy and dairy free
- 1 teaspoon of crushed garlic or 2 garlic cloves sliced
- 1 package of sliced mushrooms ( I like to use sliced baby portobello mushrooms)
- 1 bunch of scallions (optional)
- Prepare the frozen spinach according to package directions and drain thoroughly. (Of course, you can also use fresh spinach if desired, however once again make sure to drain thoroughly.)
- Preheat oven to 350 degrees.
- Arrange tortillas on a lightly sprayed cooking sheet. Sprinkle half the cheese shreds on one side of each tortilla and bake for about 5 minutes or until the cheese begins to melt.
- In a skillet, heat 2 tablespoons of olive oil on the stove top, add the garlic and mushrooms and cook for about 5 minutes. Add the spinach to the mixture and continue cooking for an additional 5 minutes. Place an equal amount of this mixture on the cheese side of each tortilla. Fold the tortillas in half.
- Heat the remaining oil in a separate skillet on the stove top. One at a time, place each quesadilla in the skillet and cook about 3 minutes on each side, or until lightly browned. Cut each quesadilla into 4 pieces. Garnish with chopped scallions and serve with the Kale Guacamole (see recipe below).
Ingredients for Kale Guacamole:
- 1 tsp crushed garlic
- 1/4 of a red onion chopped
- 2 cups of fresh kale with hard stems removed (you can also use frozen already chopped kale)
- 3 tablespoon of olive oil
- 1/4 teaspoon of red pepper flakes (optional)
- 3 tablespoons of parsley
- 3 medium avocados
- juice from half of a lime
- salt and pepper to taste
- Chop garlic, onion and kale and along with a tablespoon of olive oil process in a food processor or blender until smooth. Add parsley and continue processing until the ingredients are combined.
- Transfer above mixture to a medium size bowl. Chop avocados so they will easily mash when combined with the kale mixture. Add the remaining 2 tablespoons of olive oil and chopped avocado to the bowl with the kale. Mash the avocado until it is combined. Add the lemon juice, red pepper flakes, salt and pepper and mix one more time to combine. Great with quesadillas, chicken and tacos!
Be sure not to miss next weeks "comfort food"! I will be sharing my recipes for "Lentil Soup" with a vegetarian option and "Chicken and Dumplings". You can subscribe to automatically receive all my upcoming recipes by filling in the box on the right side of the blog "Subscribe by Email". This will let you know when the new recipes are posted.