by Rachel Ball of Elephantine Blog
Growing up, I ate more homemade cheese quesadillas than I could count. As an adult, I still love making them, but now I like to experiment more with the ingredients. This recipe is a favorite of mine because it features some healthy veggies while still feeling like a treat with delicious Wisconsin Queso Quesadilla cheese. And there’s no measuring cup required.
By Rachel Ball of Elephantine Blog
A handful of grated Wisconsin Queso Quesadilla Cheese
2 cremini mushrooms
A large handful of fresh spinach
2 flour tortillas, 6-7″ diameter
Salt and pepper to taste
Grate the cheese and slice the mushrooms. Heat olive oil in a pan. Add sliced mushrooms to the hot pan and sauté until golden brown, stirring occasionally. Add fresh spinach and continue cooking until spinach is wilted. Spoon the cooked vegetables onto one of the tortillas and top with shredded cheese, covering with the second tortilla. Lay the quesadilla in the hot pan and cook until the bottom is golden brown. Flip and cook until the other side is also golden brown. Remove from the pan, slice into quarters and serve with salsa, if desired.