Spinach and Mushroom Quesadillas
- 3 Tablespoons Butter
- 16 ounces, weight White Mushrooms, Sliced
- ⅓ cups Sherry Or Wine
- 3 Tablespoons (additional) Sherry Or Wine
- Kosher Salt And Pepper To Taste
- 1 bag Baby Spinach
- 12 whole Flour Tortillas (Soft Taco Size)
- 8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
- 3 ounces, weight Goat Cheese (chevre)
- Extra Butter, For Tortillas
- Salsa, For Serving
- This recipe is vegetarian
- Produce
- Baby spinach (1 bag)
- Mushrooms, White (16 ounces)
- Condiments
- Salsa (1)
- Cooking & Baking
- Kosher salt and pepper (1)
- Bread & Baked Goods
- Flour tortillas, whole (12)
- Dairy
- Butter (3 Tablespoons)
- Butter (1)
- Fontina (8 ounces)
- Goat cheese (3 ounces)
- Beer, Wine & Liquor
- Sherry or wine (1/2 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published February 17, 2011 (2 years ago).
325 people saved this recipe.
