Tuesday, February 23, 2010
I still have more mushrooms and frozen spinach. I still had those extra tortillas that I had made the other day. So I put eerything together like I did with the pizza. Cheese, then spinach, then mushroom. Then in comes the tropical aspect of this meal. Chopped pineapple bits. Yup! You wouldn't necessarily find it paired with spinach or mushroom in a quesadilla, but if it's paired Canadian bacon and baked into a pizza, heck...why not? I brought out ol' Georgie for this one. Cook both sides at once.
Makes 2 quesadillas
Slightly Tropical Quesadilla
4 taco-sized tortillas
2 c shredded mozzarella
1 c spinach - from frozen
1/2 c chopped mushrooms
1/3 c Pineapple bits - roughly chopped
Take a tortilla and sprinkle 1/2 cup of shredded mozzarella. Next layer the 1 cup of the spinach, followed by half the mushroom and pineapple. Top with another tortilla
Do this to make the second quesadilla.
Preheat your skillet. When hot enough, place the quesadilla flat. Cook for roughly 5-10 minutes until the cheese is melted. Then flip and cook the other side for another 5-10 minutes.