I was inspired by this wonderful quesadilla posted by Pioneer Woman. I made a few adjustments from the original recipe and it made one very happy boyfriend. I added some leftover steak by slicing it up and using pepper jack cheese to add a little spice! You can easily add in chicken or leave the meat out of it! I lightened up my version by using only 1 tablespoon of butter for flavor and using whole wheat tortillas to get an extra fiber boost. I cut the recipe in half since lunch was only my boyfriend and I, which is the version below. You can easily double it, if feeding for more people. This makes for a great weekend lunch when you don’t know what to make or have very little time!
Spinach, Mushroom and Steak Quesadillas
Adapted from Pioneer Woman
1 tablespoon butter
8 ounces white mushrooms, sliced
2-3 tablespoons chicken broth
Salt and pepper to taste
Several handfuls of baby spinach
4 whole wheat flour tortillas
2-3 ounces pepper jack cheese, grated
2 ounces, goat cheese (chevre)
Salsa, for serving
Melt butter in a large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in chicken broth. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Add the spinach to the mushrooms and mix around gently until it starts to wilt. Remove from heat and set aside.
To assemble the quesadillas, arrange grated pepper jack, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more pepper jack, then top with second tortilla. Spray the tortillas on the outside with cooking spray and place on a hot skillet. Cook till golden brown on both sides and until cheese is totally melted. Repeat for remaining quesadillas. Slice quesadillas into four wedges and serve immediately.