I’m all about the health and whatnot, but some days you just need a little comfort food to cheer you up. These spinach and mushroom quesadillas are my go-to naughty food which always works a treat. The thing with quesadillas is that it’s not only quick, stupidly easy to make, intensely satisfying, but a great way of using the leftovers in your fridge. You can add chicken, chorizo, tomato, peppers, sweetcorn – whatever your want, really.
Spinach & mushroom are some of those ingredients I always have too much of, so yesterday when not feeling very well I whipped up a delicious quick meal with stuff I already had in the fridge. And if you think about it… plenty of veg in there – can’t be that bad right?
1/2 chopped onion (I used white, but prefer red if you have it)
Lots and lots of grated cheese (cheddar – but you can add a little mozzarella for extra gooeyness)
2 Tortilla Wraps
Handful of mushrooms
1/2 pack of spinach
Coriander & Guacamole to serve
1. fry the chopped onions and mushrooms in a pan until they’ve softened, add the spinach until it wilts and set the mix aside
2. In a medium hot pan, put the tortilla to heat (you could use oil, but that makes it less healthy, of course), and throw a handful of cheese on top. Let it heat and the cheese melt, add the spinach and mushroom mix, throw the rest of the cheese on top and finish with the other tortilla. When the whole thing is getting nice and hot, flip the quesadilla over so the other side can get crispy and once both sides are done take it out and leave to rest for a little bit. I’ve found that it gets easier (and less sloppy) to cut and eat the quesadilla once it’s cooled down a bit.
3. Cut into slices, serve with guacamole as a dip and a coriander garnish.