Mushroom & Spinach Quesadillas with Sour Cream & Chive Dip

mushroom & spinach quesadillas

Quesadillas – they have confused me for a while. They look delicious, but after trying and failing to make them on my George Forman years ago (what was I thinking?), I gave up. However, after a visit to Lucha Libre Liverpool and ordering the Mushroom and Spinach quesadillas – I fell in love with them all over again – they’re just like an inside out pizza! (You have to visit Lucha Libre ASAP by the way – Mexican food done right!) I needed to recreate them so found SORTED Food’s video of their sweet potato and blue cheese quesadillas – I will be trying them ASAP but James doesn’t share my love of blue cheese so that’ll have to be saved for cooking for one! These were delicious with the sour cream and chive dip I got from the boys at SORTED, and served up with my discovery of Pico de Gallo I talked about here. I made enough for 2 of us for a main and they went down a treat, with some leftovers for the next day too!

INGREDIENTS

Quesadillas

Chestnut mushrooms

Bag of washed spinach

100g cheddar cheese

6 flour tortillas

Sesame oil to fry

 

Sour Cream & Chive dip

200ml sour cream

Half a bunch of chives

Lemon

Salt

RECIPE

  1. I made the dip first, as the quesadillas are so quick to make! Chop up the chives quite finely, and combine in a bowl with the sour cream. Squeeze half a lemon juice in there, and sprinkle some extra chives on top! Easy.
  2. Next, I sliced the mushrooms and fried them on a medium heat for a couple of minutes, until just cooked through. Then I threw in the spinach to wilt down at the last second. Once cooked I put the mixture to one side to begin to assemble!
  3. I grated the cheese up and tried to use it as a glue to hold it all together! I lay out 3 tortillas, and sprinkled a layer of cheddar over each. Then I spooned the mixture between the three tortillas. I sprinkled another layer of cheddar to hold the lid on, and then I placed the last 3 tortillas over the tops. Done!
  4. Now to fry them! I put some more oil in a medium to high pan, and placed one of the filled quesadillas in to cook. It doesn’t take long! When the bottom was crispy I flipped it over (with difficulty – some mushrooms did escape!) and cooked the other side through.
  5. When they were done I transferred it over to a board where I cut into sixths, which seemed a nice size. Cook up the last two, slice them up and serve! Eat immediately (not that you need telling!).
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