Quesadillas are one of the easiest and most versatile meals you can make. You can pretty much stuff anything between two tortillas and it will be delicious. The best part of a quesadilla is that it’s always filled with gooey, melted cheese and this recipe definitely has that part covered. Although most of the quesadillas that we make are on Saturdays when we’re desperate for a lunch idea, this new quesadilla was a tasty change from our cheese/jalapeno combo and was hearty enough for a dinner.

As you can see by the title, this meal is meatless. If you’re looking for some extra protein, I think some grilled chicken sliced thinly would work nicely with the other flavors. We had leftover spinach, cheese and mushrooms, so I kept them separate for the next meal. I think the quesadillas would end up too soggy if you made them ahead, because the spinach and mushrooms create a lot of extra moisture.

Mushroom, Fontina and Spinach Quesadillas (serves 6)
Ingredients:

3 Tbs butter
16 ounces, weight white or cremini mushrooms, sliced
1/3 cup red wine
3 Tbs red wine (additional)
salt and pepper, to taste
1 bag fresh baby spinach
12 flour tortillas, soft taco size
8 oz fontina cheese, shredded
vegetable spray
salsa

Melt butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper and cook for 2 minutes, until lightly browned around the edges. Add red wine and continue to cook for 6-8 minutes, until liquid has evaporated. Remove mushrooms from skillet and set aside.

Add remaining Tbs of butter and 3 Tbs of wine to skillet and adjust heat to low. Add spinach and sprinkle with salt and pepper. Cook until spinach wilts, about 2-3 minutes. Remove from skillet and set aside.

Wipe out skillet and spray with vegetable spray and adjust heat to medium-high. To assemble quesadillas, lay a tortilla down in the skillet and sprinkle with a little bit of fontina. Top with mushrooms and spinach and an extra sprinkle of cheese. Lay another tortilla on top and press down lightly. Let cook until it’s slightly browned on the first side, then carefully flip and brown on the second side. Move quesadilla to a plate and repeat with remaining tortilla. Serve immediately with salsa.

Recipe from The Pioneer Woman