For those of you observing Lent, this is a quick, tasty and filling dish. For those of you who simply prefer not eating meat, this works well, too.
I never thought my family would easily adjust to going meatless several times a week, but since the pasta dishes, soups, and veggie meals I have been preparing don't leave them hungry, it has been a relatively easy transition. Plates once filled with large portions of meat and starches have been replaced with lighter meals that have fewer calories, fewer fats and fewer carbs. And that's a good thing.
Mushroom and Spinach Quesadillas with Green Chili Olive Oil
1 Tablespoon Joe and Son’s Green Chili Olive Oil*
1 pound sliced mushrooms, cleaned and wiped
½ cup finely diced sweet bell pepper
2 cloves chopped garlic
1 cup frozen corn kernels, thawed
1 bunch fresh spinach, torn into small pieces
4 ounces of shredded Monterey cheese, divided into 2 ounce portions
4 slices fresh avocado
4 flour tortillas
salt and pepper
Heat the Chili Olive Oil in a large skillet. Raise heat to medium-high. Saute the mushrooms, bell pepper and garlic until tender and liquids have evaporated. Add the thawed corn and heat until the corn is hot.
Add the spinach, stir and toss until the spinach is slightly wilted. Remove from heat.
Season with salt and pepper to taste
Place the tortillas flat on a baking sheet.
Divide 2 ounces of the Monterey Jack cheese among the tortillas and sprinkle on ONLY half of each tortilla.
On each tortilla, top the same half with 1/4 of the vegetable mixture, add a slice of avocado and sprinkle the remaining Monterey cheese over the vegetable topping. Fold over to cover the filling.
Broil (about 2 minutes each side) until the tortillas are crisp and the cheese has melted.
Serve hot.
*I fixed this using the Green Chili Olive Oil; if you feel this would be too hot for your taste feel free to use Joe and Son's Chipotle Olive Oil instead for " strong warmth" rather than "heat".
No comments:
Post a Comment