This week's "Idol" has a homecoming theme, so Texas-based Sarah is inspired by her favorite down-home comfort food. "This is definitely a homey recipe for me," she says. "Nothing says comfort like some cheesy quesadillas!"
Cheese-Crusted Spinach & Mushroom Quesadillas
- 1 tbsp extra virgin olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 8 oz sliced cremini mushrooms
- 1/4 tsp kosher salt
- 1/4 tsp cracked black pepper
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp chile powder
- 1 minced garlic clove
- 2 cups fresh spinach
- 1/2 cup sliced rotisserie chicken breast
- whole wheat tortillas
- 4 oz shredded monterey jack cheese
- 1 sliced avocado
- 1 diced roma tomato
Heat the oil in a large cast-iron skillet over medium-high heat and sauté the onion and bell pepper until softened. Add the mushrooms, salt, pepper, oregano, cumin, and chile powder, and sauté until the mushrooms have turned a deep golden-brown. Add the garlic and spinach and sauté until wilted. Remove from the heat.
Wipe the pan clean and reduce the heat to medium. Place a few tablespoons of cheese on half of a tortilla and top with a few heaping tablespoons of the chicken mixture. Top with a tablespoon of tomato and a few avocado slices. Fold the other half over and lightly press. Heat the quesadilla on one side for 2-3 minutes until warm. Flip over and sprinkle with the mozzarella. Flip back over to melt the cheese, forming a thin cheesy crust, and repeat on the opposite side.
Let the quesadillas slightly cool then cut with a serrated knife. Serve with your favorite salsa!
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- Food & Cooking