I seriously love the Pioneer Woman. But I call her Ree…because I feel like I know her on a first name basis.
And she’s picked a few of my pictures in her photography contests. Talk about having a fainting spell at my desk. But that is not why I love her.
Anyway…if you haven’t heard by now, Ree will have her very own cooking show on the Food Network in the very near future.
I’m sure the show will be a hit. Because she rocks.
I do try her recipes often…and my hips will agree, they are awesome.
Try these Spinach and Mushroom Quesadillas…they rock. Just like Ree.
- 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
Melt 2 tablespoons butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
Return skillet to stovetop and reduce heat to medium-low. Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.
To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more Fontina, then top with second tortilla. Smear softened butter lightly on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted. Repeat with remaining tortillas and filling.
Slice quesadillas into four wedges and serve immediately.